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Rice Croquettes
From The Henderson cook book, 1914
Serves 4
This will make 12 ordinary-sized croquettes.
Presented as published in 1914. 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
135Calories
7 gProtein
12 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein7.1 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat6.3 g
Saturated Fat3.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol108 mg
Sodium374 mg
Potassium219 mg
Calcium165 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus173 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C0.1 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline95 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 22. The excerpt below is the record exactly as published.
RICE CROQUETTES. Unless rice has been boiled in milk it is better to use any "left over" for other purposes than croquettes, as it is impos- sible to avoid a certain flat flavor when the rice has not been freshly boiled. If rice croquettes are made according to the following recipe they will equal those sent to the table by the most skilled chef: Put over the fire in a double boiler a pint of milk and ^2 a CUP °f picked-over and washed rice. Cook until thick, add the yolks of 2 eggs, % a teaspoon of salt and 2 tablespoons of sugar. Remove from the fire, then beat until smooth, adding i/o a teaspoon of vanilla, or the grated yellow rind of half a lemon. A bay leaf
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