pescatariangluten-freenut-freesoy-free
Kedgeree
From The Cook County cook book, 1912
Serves 1
This is an East Indian dish.
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
596Calories
43 gProtein
67 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein43 g
Carbohydrates67 g
Fiber7.1 g
Sugars0.7 g
Total Fat18 g
Saturated Fat9.2 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol324 mg
Sodium3200 mg
Potassium857 mg
Calcium197 mg
Iron6 mg
Magnesium109 mg
Phosphorus891 mg
Zinc2.6 mg
Copper0.6 mg
Manganese4.1 mg
Vitamin D1.5 mcg
Vitamin C4 mg
Vitamin A186 mcg
Vitamin E2.3 mg
Vitamin K42 mcg
Vitamin B60.5 mg
Vitamin B124.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate133 mcg
Choline157 mg
Caffeine0 mg
Water379 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 149. The excerpt below is the record exactly as published.
KEDGEREL (East Indian dish).— 1 cup cooked and flaked fish, 1 cup cooked rice, 1 teaspoon salt, a dash of pepper, 2 tea- spoons lemon juice, 1 tgg, 1 tablespoon melted butter, 1 tablespoon mixed parsley; mix ingredients, pack into bowl, surround with hot water, cover, steam till done, unmould, garnish with parsley. — Mrs. Mary Kemp, 3226 Forest Ave., Chicago, 111. FISH LOAF. — Mix thoroughly 1 can salmon, or other canned or cold fish, 1 cup bread crumbs, J^ teaspoon mustard, 1 teaspoon salt and pepper, 2 teaspoons vinegar, 2 teaspoons lemon juice
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