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Cold Meat Kedgeree

Name: Cold Meat Kedgeree
Yield: 2 servings
Ingredients: 6 oz. of cold meat; 4 oz. rice; 2 hard-boiled eggs; 1 oz. butter; 2 slices finely-chopped onion; parsley; salt; pepper; nutmeg

From The new century cookery book, 1901

Serves 2

Cold poultry or game can be prepared similarly.

Presented as published in 1901. 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

529Calories

25 gProtein

63 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories529 kcal

Protein25 g

Carbohydrates63 g

Fiber3.3 g

Sugars6.6 g

Total Fat31 g

Saturated Fat7.7 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol293 mg

Sodium140 mg

Potassium624 mg

Calcium85 mg

Iron6.1 mg

Magnesium49 mg

Phosphorus324 mg

Zinc4 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D1 mcg

Vitamin C14 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K0.8 mcg

Vitamin B60.6 mg

Vitamin B123.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.2 mg

Folate189 mcg

Choline159 mg

Caffeine0 mg

Water236 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 242. The excerpt below is the record exactly as published.

Cold Meat Kedgeree.— 6 oz. of cold meat {any kind ivill do), 4 oz. rice, 2 hard-boiled eggs, 1 oz. butter, 2 slices finely - chopped onion, parsley, salt, pepper, nutmeg

Cook this with the app: pantry check, scaling, and the assistant.