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Rice Croquettes
From The home cook book, 1905
Serves 4
When eaten, they should be split open lengthwise and eaten with butter.
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
774Calories
8 gProtein
66 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein7.8 g
Carbohydrates66 g
Fiber0.9 g
Sugars0.3 g
Total Fat53 g
Saturated Fat20 g
Monounsaturated Fat23 g
Polyunsaturated Fat6 g
Cholesterol55 mg
Sodium641 mg
Potassium111 mg
Calcium37 mg
Iron4.1 mg
Magnesium24 mg
Phosphorus98 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A7.9 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate166 mcg
Choline39 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 112. The excerpt below is the record exactly as published.
RICE CROQUETTES Wash one teacup of rice in cold water. Pour it in a double- boiler, and pour over it a little more than one quart of hot water. Add one heaping teaspoon of salt. Boil until very soft. When done, which will be one hour or more, take out the rice, put it in a pudding dish, and cover while hot to prevent its becoming hard on top. It is better to cook this the 202 THE HOME COOK BOOK day before using it. To make the croquettes, mash the rice with a heavy spoon. Stir into it, and mix well, one beaten egg. Have a bowl of flour. Make the rice into oblong cro- quettes, dipping the hands into flour to shape them, and using the flour freely. When all are made, put them on a plate and set on the ice to harden. Fry, in hot lard
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