Rice Croquettes

Name: Rice Croquettes
Ingredients: one pint of cold boiled rice; a gill of milk; the yolk of an egg; two tablespoonfuls of sugar; a teaspoonful of vanilla; omit the sugar and vanilla, and add salt; omit the sugar and vanilla, and add pepper; add parsley

From My best 250 recipes, 1907

Serve with meat or as a dessert.

Presented as published in 1907. 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

256Calories

10 gProtein

32 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories256 kcal

Protein10 g

Carbohydrates32 g

Fiber0.1 g

Sugars32 g

Total Fat8.8 g

Saturated Fat3.8 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol201 mg

Sodium120 mg

Potassium284 mg

Calcium185 mg

Iron1.2 mg

Magnesium23 mg

Phosphorus225 mg

Zinc1.2 mg

Copper0 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C5.9 mg

Vitamin A138 mcg

Vitamin E0.6 mg

Vitamin K73 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate30 mcg

Choline169 mg

Caffeine0 mg

Water152 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 32. The excerpt below is the record exactly as published.

RICE CROQUETTES Put one pint of cold boiled rice in a double boiler with a gill of milk; stir until hot, add the 3-olk of an egg, two tablespoonfuls of sugar, a teaspoonful of vanilla ; take from the fire and turn out to cool ; when cold form into cylinders, dip in egg and breadcrumbs, and fry in hot fat. If these are to be served with meat omit the sugar and vanilla, and add salt, pepper and parsley

Cook this with the app: pantry check, scaling, and the assistant.