pescatariannut-freeegg-freesoy-free
A Breakfast Dish
From The King's College Hospital book of cooking recipes, 1907
Serves 5
Recipe by Miss V. Merriman.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
433Calories
78 gProtein
15 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein78 g
Carbohydrates15 g
Fiber0.1 g
Sugars4.7 g
Total Fat7 g
Saturated Fat1.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol655 mg
Sodium2348 mg
Potassium852 mg
Calcium428 mg
Iron3 mg
Magnesium122 mg
Phosphorus1013 mg
Zinc4.9 mg
Copper1 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate20 mcg
Choline18 mg
Caffeine0 mg
Water472 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 37. The excerpt below is the record exactly as published.
A Breakfast Dish. 5pt. Shrimps, ipt. Milk. Pick the shrimps, put into a saucepan with the milk, pepper, salt, and sufficient anchovy sauce to make it a deep pink colour; bring- it to the boil, and thicken with flour. Plave ready some rice well-boiled
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