Rice and Lentil Croquettes
From Healthful cookery, 1904
Presented as published in 1904. 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
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 34. The excerpt below is the record exactly as published.
Rice and Lentil Croquettes. — I cup lentil pulp, i cup cooked rice, y2 cup cream, I beaten egg, sage and salt to taste. Form into croquettes, and roll in beaten eggs, then in bread-crumbs. Spread a bit of cream on top, and bake to a nice brown. *Pease and Celery Croquettes. — I cup pease pulp, 2/3 cup chopped celery, 1 egg, enough bread- crumbs to make stiff enough for croquettes, salt and thyme to taste. Form into croquettes, roll in beaten egg
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