Kegeree
From The spirit of cookery, 1895
This recipe applies to both cooked and fresh fish.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 331. The excerpt below is the record exactly as published.
Kegeree, or Kitchri, Prench Kadgiori, is a dish which comes to us from the East Indies, where several varieties of fish are used for its production. Kegeree of the English type is composed of boiled rice, chopped hard-boiled eggs, cooked minced fish, and some fresh butter; these are tossed all together in the frying-pan, flavoured wnth pepper, salt, J'REPARA 'J'IONS OF BRILL AND SOLE 525 and any minced garden herbs, such as cress, parsley, or mar- joram
Cook this with the app: pantry check, scaling, and the assistant.