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Pish, Kedgeree
From Cassell's dictionary of cookery, 1892
Serves 3
Time: thirty minutes to boil rice.
Presented as published in 1892. 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
226Calories
6 gProtein
47 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories226 kcal
Protein6.4 g
Carbohydrates47 g
Fiber0.8 g
Sugars0.1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol5.3 mg
Sodium9 mg
Potassium111 mg
Calcium20 mg
Iron2.6 mg
Magnesium18 mg
Phosphorus97 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.9 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)2.6 mg
Folate138 mcg
Choline3.4 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 516. The excerpt below is the record exactly as published.
Pish. Kedgeree.— Pick some cooked sal- mon, turbot, or other fish into flakes, and boil a cupful of rice
Cook this with the app: pantry check, scaling, and the assistant.