Kedgeree
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Meat & Poultry
Dairy & Eggs
Pantry / Durable
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Spices & Seasoning
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Archive recipe
A historic Australian dish of cold fish, boiled rice, hard boiled eggs, butter and pepper and salt. Adapted from Kedgeree, from The Art of Living in Australia (1893).
Adapted from Kedgeree, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/kedgeree-2.md.
The dish
2 of 5 items checked
archive.org
2 of 5 items checked · 4 aisles
Flake up the fish and mix it with the rice
Shell the eggs and cut them in half, put the yolks on one side
Chop the whites and mix them with the rice and fish
Season nicely and put into a saucepan with the butter, and stir until thoroughly hot
Pile on a dish, and either chop the yolks and sprinkle them over, or hold a sieve over the kedgeree and rub them lightly through
Serve hot
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)