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Rice Croquettes
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
325Calories
14 gProtein
50 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories325 kcal
Protein14 g
Carbohydrates50 g
Fiber1.7 g
Sugars3.4 g
Total Fat7.1 g
Saturated Fat2.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol186 mg
Sodium358 mg
Potassium168 mg
Calcium162 mg
Iron4 mg
Magnesium28 mg
Phosphorus196 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate81 mcg
Choline148 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1546. The excerpt below is the record exactly as published.
Rice Croquettes. — Prepare the rice as for Gateau of Rice {see Rice, Gateau of). When it has swelled in the cream and is properly seasoned, let it cool ; then roll it into croquettes the shape of a cork. Next strew over them crumbs of bread (by which is meant that you dip them first into an omelet and next into crumbs of bread) . Roll them several times in the crumbs in what form you please, and mind they arc made a fine colour. When you have fried them of a good colour, you may glaze them on one side with pounded sugar
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