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Kedgeree
From With a saucepan over the sea, 1902
Serves 4
A traditional English dish.
Presented as published in 1902. 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
529Calories
16 gProtein
111 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories529 kcal
Protein16 g
Carbohydrates111 g
Fiber9.6 g
Sugars3 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium15 mg
Potassium487 mg
Calcium53 mg
Iron6.1 mg
Magnesium66 mg
Phosphorus227 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.6 mg
Folate325 mcg
Choline39 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 37. The excerpt below is the record exactly as published.
ked greens. KBDQEREE. (England.) Soak I pint of split peas overnight, drain them, add I pound of rice, salt, pepper, and ^ a tea- spoonful of ginger. Stir and cover with i quart of water
Cook this with the app: pantry check, scaling, and the assistant.