Archive recipe

Kedgerel

Name: Kedgerel
Ingredients: 1 cup cooked and flaked fish; 1 cup cooked rice; 1 teaspoon salt; 1-16 teaspoon pepper; 2 teaspoons lemon juice; 1 egg; 1 tablespoon melted butter; 1 tablespoon mixed parsley

A historic Canadian dish of cooked and flaked fish, cooked rice, lemon juice, egg and butter. Adapted from Kedgerel, from Canadian Farm Cook Book (1911).

Adapted from Kedgerel, in Canadian Farm Cook Book (1911), preserved in the Open Recipe Archive's The Canadian Kitchen 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/canadian-kitchen/recipes/kedgerel.md.

The dish

3 of 8 items checked

Kedgerel

archive.org

3 of 8 items checked · 5 aisles

Produce

2 tsplemon juiceChecked by You
1 tbspmixed parsleyChecked by You

Meat & Poultry

1 cupcooked and flaked fish

Dairy & Eggs

1egg
1 tbspbutter

Pantry / Durable

1 cupcooked riceChecked by You

Spices & Seasoning

1 tspsalt
1–16 tsppepper

Cooking Instructions

Mix ingredients
Pack into buttered bowl
Surround with hot water
Cover
Poach
Unmould
Garnish with parsley

Adapted from Open Recipe Archive · Canadian Farm Cook Book (1911; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)