Rice Croquettes

Name: Rice Croquettes
Ingredients: four ounces of rice; a pint of water; a pint of milk; two ounces of sugar; a little grated orange peel; a little grated lemon peel; two eggs

From French dishes for American tables, 1886

Serve with apricot sauce if desired.

Presented as published in 1886. 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

1289Calories

41 gProtein

231 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1289 kcal

Protein41 g

Carbohydrates231 g

Fiber31 g

Sugars85 g

Total Fat27 g

Saturated Fat12 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat2.8 g

Omega-30.1 g

Cholesterol430 mg

Sodium359 mg

Potassium1547 mg

Calcium1126 mg

Iron8.9 mg

Magnesium158 mg

Phosphorus870 mg

Zinc5.3 mg

Copper0.6 mg

Manganese1.3 mg

Vitamin D6.7 mcg

Vitamin C374 mg

Vitamin A357 mcg

Vitamin E2.1 mg

Vitamin K0.4 mcg

Vitamin B61.1 mg

Vitamin B123.5 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)7.4 mg

Folate376 mcg

Choline396 mg

Caffeine0 mg

Water1204 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 80. The excerpt below is the record exactly as published.

Rice Croquettes. Wash four ounces of rice in cold water, which put in a saucepan on the fire, with a pint of water, and boil ten minutes, then put in cold water for a moment. Put your rice back again on the fire, with a pint of milk, a little grated orange and lemon peel, and two ounces of sugar. DESSERTS AND CAKES 175 Boil gently forty minutes. Let it become perfectly cold, then form it into croquettes, beat up two eggs

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