Kedgeree
From Joe Tilden's recipes for epicures, 1907
Presented as published in 1907. 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
379Calories
63 gProtein
18 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories379 kcal
Protein63 g
Carbohydrates18 g
Fiber0.3 g
Sugars0 g
Total Fat4 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.9 g
Cholesterol151 mg
Sodium174 mg
Potassium1237 mg
Calcium94 mg
Iron2.5 mg
Magnesium88 mg
Phosphorus854 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B125.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.2 mg
Folate91 mcg
Choline1.3 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 6. The excerpt below is the record exactly as published.
Kedgeree Boil two tablespoonfuls of rice and drain it as dry as possible. Have ready a cupful of cooked fish of any sort broken into pieces. Mix it thoroughly with the rice and heat over the fire; season with salt and pepper. Beat an egg
Cook this with the app: pantry check, scaling, and the assistant.