vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Kedgeree Custard
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
563Calories
10 gProtein
6 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein10 g
Carbohydrates6.2 g
Fiber0 g
Sugars0.3 g
Total Fat55 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.1 g
Cholesterol661 mg
Sodium48 mg
Potassium168 mg
Calcium136 mg
Iron1.4 mg
Magnesium9.5 mg
Phosphorus262 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A191 mcg
Vitamin E1.3 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate73 mcg
Choline410 mg
Caffeine0 mg
Water94 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 258. The excerpt below is the record exactly as published.
Kedgeree Custard. Well mix one gill of cream with a fresh egg, add pepper and salt, and mix in four ounces of boiled rice
Cook this with the app: pantry check, scaling, and the assistant.