Kegaree
From The home cook book, 1905
Serves 3
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 36. The excerpt below is the record exactly as published.
KEGAREE Pick up cold fish, or one Lake Erie whitefish. Add the same quantity of cold boiled rice, two to four soft-boiled eggs, salt to taste, a dash of cayenne pepper and a dash of mustard. Mix well together, fry in butter
Cook this with the app: pantry check, scaling, and the assistant.