pescatariangluten-freenut-freesoy-free
Redgeree for Breakfast
From The thorough good cook, 1895
Serves 2
A versatile breakfast dish.
Presented as published in 1895. 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
81Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories81 kcal
Protein1.6 g
Carbohydrates18 g
Fiber0.3 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium26 mg
Calcium6.2 mg
Iron1 mg
Magnesium5.5 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate51 mcg
Choline1.3 mg
Caffeine0 mg
Water2.6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 117. The excerpt below is the record exactly as published.
edgeree for Breakfast. Boil four tablespoonfuls of rice; add any fish previously cooked, and nicely picked; cliop up a hard egg, and stir it in just before serving. Add some butter, pepper and salt, and a touch of mace
Cook this with the app: pantry check, scaling, and the assistant.