Kedgeree of Cold Meat

Name: Kedgeree of Cold Meat
Ingredients: six ounces of cold meat; four ounces of rice; two hard-boiled eggs; one ounce of butter; one very finely chopped onion; parsley; salt; pepper; nutmeg

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

998Calories

48 gProtein

112 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories998 kcal

Protein48 g

Carbohydrates112 g

Fiber4 g

Sugars6.9 g

Total Fat61 g

Saturated Fat15 g

Monounsaturated Fat16 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol586 mg

Sodium274 mg

Potassium1029 mg

Calcium136 mg

Iron12 mg

Magnesium83 mg

Phosphorus604 mg

Zinc7.7 mg

Copper0.7 mg

Manganese1.5 mg

Vitamin D2 mcg

Vitamin C16 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K1 mcg

Vitamin B61.1 mg

Vitamin B127.3 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)12 mg

Folate349 mcg

Choline310 mg

Caffeine0 mg

Water338 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 45. The excerpt below is the record exactly as published.

KEDGEREE OF COLD MEAT OlX ounces of cold meat (any kind will do), four ^ ounces of rice, two hard-boiled eggs, one ounce of butter, one very finely chopped onion, parsley, salt, pepper and nutmeg

Cook this with the app: pantry check, scaling, and the assistant.