Rice and Meat Croquettes
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 94. The excerpt below is the record exactly as published.
Rice and Meat Croquettes. One cupful of boiled rice, one cupful of finely-chopped cooked meat — any kind ; one teaspoonful of salt, a little pep- per, two table- spoonfuls of butter, half a cupful of milk, one 198 MISS PAKLOA'S NEW COOK BOOK. egg. Put the milk on to boil, and add the meat, rice and seasoning. When this boils, add the eggf well beaten ; stir one minute. After cooling, shape, dip in egg and crumbs, and fry as before directed. Rice Croquettes. One large cupful of cooked rice, half a cupful of milk, one egg
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