Kedgeree

Name: Kedgeree
Ingredients: Quarter of a pound of Rice; Half a pound of Cooked Fish; One Egg; One ounce of Butter; One tablespoonful of chopped Parsley

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

771Calories

73 gProtein

91 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories771 kcal

Protein73 g

Carbohydrates91 g

Fiber1.5 g

Sugars0.3 g

Total Fat32 g

Saturated Fat2.6 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol397 mg

Sodium245 mg

Potassium1366 mg

Calcium148 mg

Iron7.3 mg

Magnesium114 mg

Phosphorus1029 mg

Zinc3.3 mg

Copper0.6 mg

Manganese1.3 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A159 mcg

Vitamin E0.6 mg

Vitamin K0.3 mcg

Vitamin B61.1 mg

Vitamin B125.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8.9 mg

Folate324 mcg

Choline154 mg

Caffeine0 mg

Water213 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 11. The excerpt below is the record exactly as published.

KEDGEREE Ingredients : Quarter of a pound of Rice Half a pound of Cooked Fish One Egg One ounce of Butter One tablespoonful of chopped Parsley

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