gluten-freenut-freesoy-freefish-freeshellfish-free
Rice and Chicken Croquettes
From The household cook book, 1902
Serves 1
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
601Calories
51 gProtein
3 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein51 g
Carbohydrates3 g
Fiber0.6 g
Sugars1.4 g
Total Fat41 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.6 g
Omega-30 g
Cholesterol366 mg
Sodium2607 mg
Potassium585 mg
Calcium96 mg
Iron3.2 mg
Magnesium60 mg
Phosphorus476 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.7 mcg
Vitamin C3.8 mg
Vitamin A186 mcg
Vitamin E1.3 mg
Vitamin K7.5 mcg
Vitamin B60.9 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate38 mcg
Choline293 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 138. The excerpt below is the record exactly as published.
RICE AND CHICKEN CROQUETTES.— Take 1 cup cold chopped chicken, seasoned with pepper and salt, and one cup boiled rice; heat together on a teakettle, pail or double boiler, and if the mixture seems dry, add a little milk; when hot, stir in 1 egg, beaten light
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