gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken and Ham Kedgeree
From Cookery for every household, 1914
Serves 1
Serve piled up neatly.
Presented as published in 1914. 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
1013Calories
71 gProtein
54 gCarbs
68 gFat
Full nutrition (33 nutrients)
Calories1013 kcal
Protein71 g
Carbohydrates54 g
Fiber1.3 g
Sugars2.2 g
Total Fat68 g
Saturated Fat16 g
Monounsaturated Fat24 g
Polyunsaturated Fat8 g
Cholesterol543 mg
Sodium1875 mg
Potassium1042 mg
Calcium136 mg
Iron5.8 mg
Magnesium93 mg
Phosphorus813 mg
Zinc6.3 mg
Copper0.4 mg
Manganese1 mg
Vitamin D1.3 mcg
Vitamin C3.2 mg
Vitamin A149 mcg
Vitamin E1.9 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B122.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)18 mg
Folate150 mcg
Choline316 mg
Caffeine0 mg
Water338 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 616. The excerpt below is the record exactly as published.
Chicken and Ham Kedgeree 1 cupful cooked rice. 1 cupful cooked chicken. 2 table-sps. minced ham. \ oz. butter. 2 table-sps. tomato sauce or puree. Seasoning. 1 hard-boiled egg
Cook this with the app: pantry check, scaling, and the assistant.