Kegeree (Another)
From Hilda's "where is it?" of recipes, 1891
Time, six minutes after the rice is boiled.
Presented as published in 1891. 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
350Calories
26 gProtein
11 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories350 kcal
Protein26 g
Carbohydrates11 g
Fiber0.1 g
Sugars2.3 g
Total Fat21 g
Saturated Fat6.6 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.8 g
Cholesterol746 mg
Sodium249 mg
Potassium265 mg
Calcium103 mg
Iron2.9 mg
Magnesium23 mg
Phosphorus357 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A298 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate114 mcg
Choline589 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 42. The excerpt below is the record exactly as published.
KEGEREE {ANOTHER). (For Breakfast Indian.) Ingredients. I tablespoonful of Rice. Anjr White Fish previously boiled 4 Hard-boiled Eggs. A lump of Fresh Butter. Pepper, Salt
Cook this with the app: pantry check, scaling, and the assistant.