Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Kedgeree
From A year's cookery, 1880
Serves 1
Serve very hot on a silver dish.
A modern interpretation · AI-generated from the original record
Ingredients
- the flesh of the fish
- the rice
- a slice of butter
- seasoning it rather highly with salt
- pepper
- cayenne
- two well-beaten eggs
Method
Pick the flesh of the fish from the bones and break it into flakes.
Remove the skin from the rice and break it up.
Melt butter in a frying-pan, add rice and fish, and stir until hot.
Stir in beaten eggs just before serving.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 19. The excerpt below is the record exactly as published.
Kedgeree. — Pick tlie flesh of the fish from the bones, and break it into flakes free from skin and bone. Remove the skin from the rice also, and break it up with a fork. The fish and rice should be in about equal quantities. Melt a slice of butter in the frying-pan, throw in the rice and fish, and stir all briskly together till the mixture is quite hot, seasoning it rather highly with salt, pepper, and cayenne. Have ready two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.