Kedgeree
From One-room cookery, 1950
Presented as published in 1950. 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
520Calories
66 gProtein
18 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein66 g
Carbohydrates18 g
Fiber0.3 g
Sugars0.6 g
Total Fat18 g
Saturated Fat4 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3 g
Cholesterol317 mg
Sodium276 mg
Potassium1127 mg
Calcium50 mg
Iron2.6 mg
Magnesium86 mg
Phosphorus852 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D32 mcg
Vitamin C0 mg
Vitamin A174 mcg
Vitamin E1.7 mg
Vitamin K1.4 mcg
Vitamin B61.7 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)24 mg
Folate85 mcg
Choline416 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from One-room cookery (1950) by Gas Council (Great Britain), page 3. The excerpt below is the record exactly as published.
KEDGEREE Utensils required : saucepan, strainer. 1 teacup cooked fish or tinned salmon ; 2 tablespoons rice ; 1 hard-boiled egg ; 1 knob of butter or margarine size of a walnut ; seasoning
Cook this with the app: pantry check, scaling, and the assistant.