vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Rice and Apricot Croquettes
From With a saucepan over the sea, 1902
Serves 1
Dust with powdered sugar.
Presented as published in 1902. 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
1152Calories
34 gProtein
178 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories1152 kcal
Protein34 g
Carbohydrates178 g
Fiber13 g
Sugars18 g
Total Fat35 g
Saturated Fat4.1 g
Monounsaturated Fat20 g
Polyunsaturated Fat8.4 g
Omega-30 g
Cholesterol186 mg
Sodium82 mg
Potassium1112 mg
Calcium253 mg
Iron12 mg
Magnesium221 mg
Phosphorus621 mg
Zinc4.8 mg
Copper1.2 mg
Manganese3.4 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A234 mcg
Vitamin E17 mg
Vitamin K5.6 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate490 mcg
Choline192 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 63. The excerpt below is the record exactly as published.
RICE AND APRICOT CROQUETTES. (France.) Drain 4 large apricots, preserved or canned or freshly cooked with sugar, halve them and remove the stones. Fill the centres with rice, boiled with milk and suga
Cook this with the app: pantry check, scaling, and the assistant.