Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
393
Calories
11g
Protein
17g
Fat
47g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups boiled rice
- two tablespoons butter
- one tablespoon parsley choped
- two eggs
- salt
- pepper
- parsley
Directions
1
KEDGEREE — One-half can salmon, two eggs, two cups boiled rice, two tablespoons butter, salt and pepper to taste, one tablespoon parsley choped. Put butter, salt, pepper in sauce pan, add rice, break fish in small pieces removing bones and add with whatever liquid is on fish, stir until boiling hot, then add eggs well beaten and serve at once.
By Paidar, Marie, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive