vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Croquettes
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
561Calories
15 gProtein
100 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein15 g
Carbohydrates100 g
Fiber0.8 g
Sugars54 g
Total Fat11 g
Saturated Fat6.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol39 mg
Sodium905 mg
Potassium559 mg
Calcium417 mg
Iron2.6 mg
Magnesium54 mg
Phosphorus396 mg
Zinc2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.8 mg
Folate137 mcg
Choline61 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 109. The excerpt below is the record exactly as published.
Rice Croquettes. One quart of milk, 1 coffee cup rice, 4 ounces sugar, yolks of 3 eggs, 1 teaspoon salt, 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.