Kegeree (Kitchri)
From Culinary jottings, 1885
Serve smoking hot.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 96. The excerpt below is the record exactly as published.
Kegeree (kitchri) of the English type is composed of boiled rice, chopped hard-boiled egg, cold minced fish, and a lump of fresh butter : these are all tossed together in the frying-pan, flavoured with pepper, salt, and any minced garden herb such as cress, parsley, or marjoram
Cook this with the app: pantry check, scaling, and the assistant.