{"id":6773,"slug":"kedgeree","title":"KEDGEREE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["about a pound of any kind of cooked fish except herring","two eggs","one cup of rice","a little salt","a good dessertspoon of butter","pepper and salt to taste"],"ingredients_norm":["any kind of cooked fish except herring","egg","rice","little salt","butter","pepper and salt"],"steps":["Cut up in small pieces about a pound of any kind of cooked fish except herring.","Boil two eggs hard and chop up.","Take one cup of rice and wash it well.","Put 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, a good dessertspoon of 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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w14:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e9a393eff4251ace3b9f2256e7fdb60baec92b4360f4b79ca1731a655056f845","created_at":"2026-08-02T16:54:29Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/kedgeree"}