Recipes > Seafood > Kedgeree



  • about 1 pound of any kind of cooked fish except herring
  • 2 eggs
  • 1 cup of rice
  • 1 good dessertspoon of butter
  • pepper
  • salt


Cut fish up in small pieces. Boil eggs hard and chop up. Take rice and boil in the following manner: After washing it well and putting it on in boiling water, with a little salt, let it boil for ten minutes, drain it almost dry and let it steam with the lid closely shut for ten minutes longer without stirring. Take a clean pot and put in the fish, eggs, rice, butter, and pepper and salt to taste. Stir over the fire until quite hot. Press into a mould and turn it out at once and serve.


The International Jewish Cook Book (1919).


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