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Rice Croquettes

Name: Rice Croquettes
Yield: 5 servings
Ingredients: half-pound of rice; two tablespoonfuls of grated cheese; one teaspoonful of mace; six tablespoonfuls of the breast of boiled or roast chicken; the soft parts of six large oysters; the yellow rind of a lemon

From Twentieth century home cook book, 1905

Serves 5

Presented as published in 1905. 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

659Calories

46 gProtein

42 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories659 kcal

Protein46 g

Carbohydrates42 g

Fiber2.8 g

Sugars1.3 g

Total Fat33 g

Saturated Fat9.7 g

Monounsaturated Fat13 g

Polyunsaturated Fat7.1 g

Omega-30 g

Cholesterol180 mg

Sodium251 mg

Potassium571 mg

Calcium125 mg

Iron6.8 mg

Magnesium68 mg

Phosphorus432 mg

Zinc27 mg

Copper1.9 mg

Manganese0.7 mg

Vitamin D0.4 mcg

Vitamin C29 mg

Vitamin A99 mcg

Vitamin E1.2 mg

Vitamin K3.8 mcg

Vitamin B60.8 mg

Vitamin B125.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)16 mg

Folate124 mcg

Choline166 mg

Caffeine0 mg

Water210 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 136. The excerpt below is the record exactly as published.

Rice Croquettes — Boil rice until it is thoroughly done, and dry. To every half-pound of rice, allow two tablespoonfuls of grated cheese, one teaspoonful of mace, and butter to moisten it. Chop six tablespoonfuls of the breast of boiled or roast chicken or turkey and the soft parts of six large oysters, a little parsley, a grated nut- meg, and the yellow rind of a lemon

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