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Rice Ball Croquettes
From The new practical housekeeping, 1890
Serves 3
Oysters, white sauce, or a little cream may be stirred into the rice before it cools.
Presented as published in 1890. 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
579Calories
12 gProtein
118 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories579 kcal
Protein12 g
Carbohydrates118 g
Fiber1.9 g
Sugars1.5 g
Total Fat16 g
Saturated Fat1.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.5 g
Cholesterol34 mg
Sodium138 mg
Potassium218 mg
Calcium108 mg
Iron6.3 mg
Magnesium47 mg
Phosphorus197 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0.4 mcg
Vitamin C0.2 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.2 mg
Folate332 mcg
Choline13 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 230. The excerpt below is the record exactly as published.
Rice Ball Croquettes. — Boil a half pound rice — or eighteen tablespoons — in a quart stock, broth or water very gently for half an hour, add three tablespoons butter and simmer until quite dry and soft. When cold make into balls and fill with the chopped meat of a cold fowl, mixed with six tablespoons each white sauce and broth, which should be rather thick : cover over with rice, single-breaa them and fry. Garnish with med parsley. Oysters, white sauce, or a little cream
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