pescatariandairy-freenut-freesoy-free
Kedgeree (2)
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
155Calories
16 gProtein
14 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein16 g
Carbohydrates14 g
Fiber1.7 g
Sugars0.4 g
Total Fat3.5 g
Saturated Fat2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol59 mg
Sodium426 mg
Potassium225 mg
Calcium42 mg
Iron1.1 mg
Magnesium34 mg
Phosphorus356 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A12 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate32 mcg
Choline11 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 179. The excerpt below is the record exactly as published.
an egg beaten up with 2 table-spoonfuls of hot milk and a pat of butter. Place the Kedgeree on a dish, put a garnish of boiled rice round it, and serve. (2) Pick off the flesh in flakes of any kind of cold boiled fish. For every pound of fish wash and boil 1 breakfast-cupful of rice in lqt. of white broth. When the rice is nearly done, put in the fish, stir up well, and finish the cooking, taking care to warm it thoroughly ; season with salt, pepper, and a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.