vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice and Cheese Croquettes
From Lessons in cooking through preparation of meals, 1912
Serves 3
Make the tomato sauce with butter, flour, strained tomatoes, salt, mace, and onions.
Presented as published in 1912. 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
660Calories
23 gProtein
92 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein23 g
Carbohydrates92 g
Fiber0.9 g
Sugars39 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol80 mg
Sodium1027 mg
Potassium657 mg
Calcium643 mg
Iron2.9 mg
Magnesium67 mg
Phosphorus566 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D3.6 mcg
Vitamin C0.3 mg
Vitamin A204 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.1 mg
Folate142 mcg
Choline70 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 220. The excerpt below is the record exactly as published.
rice and cheese croquettes for lunch and set away in a cool place until ready to fry. Also prepare the Marguerites and Iced Tea. LUNCHEON Monday Lesson 242 RICE AND CHEESE CROQUETTES WITH TOMATO SAUCE BREAD AND BUTTER MARGUERITES ICED TEA Rice and Cheese Croquettes Blanch i c rice according to directions given on p. 44, drain, add 4 c milk and cook in the double boiler until the rice is tender and dry. Reserve 2 c cooked rice, and to the rest add Yz c grated cheese and Yz c Thick White Sauce, 395 396 LESSONS IN COOKING p. 38, mix well, cool, shape and dip in egg and crumbs, then fry in hot fat. Serve with Tomato Sauce. Tomato Sauce Use 2 T butter, 2 T flour, i c strained tomatoes, ^ t salt, % t mace and i t finely chopped onions, blend and cook 2-3 m, stirring constantly. See p. 125 for details. Marguerites Beat the whites of 2 eggs until stiff, add 34 c powdered sugar, ^2 t salt
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