gluten-freenut-freeegg-freesoy-free
Rice Croquettes
From Twentieth century home cook book, 1905
Serves 2
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
935Calories
22 gProtein
102 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories935 kcal
Protein22 g
Carbohydrates102 g
Fiber2.1 g
Sugars1.2 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol187 mg
Sodium297 mg
Potassium565 mg
Calcium279 mg
Iron13 mg
Magnesium73 mg
Phosphorus401 mg
Zinc61 mg
Copper4.6 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A90 mcg
Vitamin E1.5 mg
Vitamin K210 mcg
Vitamin B60.3 mg
Vitamin B1213 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.4 mg
Folate293 mcg
Choline107 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 104. The excerpt below is the record exactly as published.
RICE CROQUETTES. Boil a half pound of rice until very soft, then mix two tablespoonfuls of grated cheese, one small teaspoon of raacc, and enough butter to moisten it. Mince very fine six tablespoonfu'.s of white meat of chicken or turkey, the soft part of six large oysters, a lew s:irigs of parsle
Cook this with the app: pantry check, scaling, and the assistant.