Rice Croquettes

Name: Rice Croquettes
Ingredients: Two cups of cold boiled rice; two tablespoons of melted butter; three well beaten eggs; two tablespoons of white sugar; a large pinch of finely grated lemon peel; salt to taste

From Cooks in clover, 1889

Presented as published in 1889. 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

504Calories

19 gProtein

26 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories504 kcal

Protein19 g

Carbohydrates26 g

Fiber0 g

Sugars26 g

Total Fat36 g

Saturated Fat18 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol616 mg

Sodium216 mg

Potassium214 mg

Calcium91 mg

Iron2.6 mg

Magnesium19 mg

Phosphorus303 mg

Zinc2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A424 mcg

Vitamin E2.2 mg

Vitamin K2.3 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline446 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from Cooks in clover (1889), page 24. The excerpt below is the record exactly as published.

Rice Croquettes. — Two cups of cold boiled rice, two tablespoons of melted butter, three well beaten eggs, two tablespoons of white sugar, a large pinch of finely grated lemon peel, and salt to taste

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