Rice Croquettes

Ingredients

• i qt. rice
• 3 tbsp. salt
• i c. milk
• ^ c. butter
• 6 eggs
• cayenne

Method

1. 1

   Mix cooked rice with milk, butter, and beaten eggs.

2. 2

   Shape into croquettes and fry until golden.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson. The excerpt below is the record exactly as published.

I c. milk Ingredients : 6 qts. sliced potatoes 2 qts. hot milk ^ c. flour Scalloped Potatoes i^ c. butter 3 tbsp. salt juice i lemon RECIPES FOR FIFTY SERVINGS 299 Sweet Potato Croquettes Ingredients : 5 Ibs. sweet potatoes | c. parsley 5 eggs 1 1 tsp. salt \ c. butter £ tsp. cayenne Ingredients : \\ pks. sweet potatoes \ c. butter salt Glazed Sweet Potatoes Ingredients : 6 No. 2 cans corn 3 qts. milk 2 tbsp. salt 5 tbsp. sugar Corn Pudding \ tsp. pepper 3 c. sugar i^ c. water \ tsp. pepper 1 2 eggs — beaten sepa- rately 3 qts. bread crumbs f c. butter Ingredients : Stuffed Peppers 25 large peppers 3 qts. chopped meat salt Ingredients : 8 qts. tomatoes i c. butter \ c. sugar ? Ingredients : 50 tomatoes 3 \ tbsp. salt i tsp. pepper i c. butter Stewed Tomatoes Baked Tomatoes 2 qts. bread crumbs juice i large onion pepper 4 tbsp. salt | tsp. cayenne 4 c. bread crumbs \ c. sugar \ c. parsley juice 2 onions 2 qts. bread crumbs 300 LABORATORY MANUAL OF FOODS AND COOKERY SOUPS Cream Soup — Celery Ingredients : 8 qts. celery, cubed 7 qts. scalded milk 6 qts. boiling water 2 c. butter 2 onions 2\ c. flour pepper, cayenne 5 tbsp. salt Cream Soup — Corn Ingredients : 8 cans corn 7 qts. scalded milk 3 qts. boiling water 2 c. butter 2 onions i| c. flour pepper, cayenne 5 tbsp. salt Cream Soup - - Tomato Ingredients : 6 qts. canned tomatoes 6 qts. scalded milk 6 bay leaves i^ c. butter 1 tsp. peppercorns i| c. flour 2 onions i tbsp. baking soda \ c. sugar salt pepper Cream Soup - - Potato Ingredients : 8 Ibs. potatoes 2 c. butter 4 onions i^ c. flour 2 qts. boiling water 6 tbsp. salt i c. chopped parsley i tbsp. celery salt 10 qts. scalded milk £ tsp. cayenne Brown Stock Soup Ingredients : 10 Ibs. beef and bone 8 qts. water i tsp. peppercorns 12 cloves 4 bay leaves parsley i c. each carrots, onion, celery, turnip RECIPES FOR FIFTY SERVINGS 301 Ingredients : 4 qts. stock 2 tbsp. allspice berries 4 bay leaves i large onion Mongole Soup 4 qts. tomatoes 24 cloves parsley i tsp. celery seed Ingredients : 6 qts. stock i c. peppers salt Creole cayenne 4 qts. tomatoes \ c. onion pepper Sauce with Mongole Soup Ingredients : f c. butter f c. flour i tbsp. Worcestershire sauce 2 tbsp. vinegar Ingredients : i^ c. butter c. horseradish Sauce with Creole Soup i c. macaroni rings if c. flour 2 tbsp. vinegar Ingredients : 2 shins beef 10 qts. cold water 6 qts. boiling water 2 c. carrots 2 c. cabbage 2 celery roots 4 bay leaves Vegetable Soup 2 c. potatoes — cooked separately 2 qts. tomatoes | tsp. pepper juice 2 onions 4 tbsp. chopped parsley 4 tbsp. salt 302 LABORATORY MANUAL OF FOODS AND COOKERY Ingredients : 6 qts. beef stock | Ib. noodles c. rice or barley Noodle Soup 6 qts. boiling water Macaroni Soup Rice Soup Ingredients : 6 qts. beef stock 4 tbsp. salt Ingredients : i knuckle of veal 6 qts. cold water i bunch of herbs 3 tbsp. parsley 4 qts. milk MEATS Mutton Stew Ingredients : 10 Ibs. shoulder of mutton 6 qts. boiling water 2 onions 3 c. turnips 3 c. carrots 2 qts. boiling water | c. butter Ingredients : 13 Ibs. chuck 8 qts. boiling water 6 c. turnips 6 c. carrots 2 qts. boiling water Beef Stew | tsp. cayenne 4 tbsp. parsley 4 tbsp. salt f Ib. macaroni 6 qts. boiling water i Ib. rice 2\ qts. boiling water 4 tbsp. salt juice 2 onions | tsp. pepper 4 c. flour 4 tsp. salt i tsp. pepper \ c. chopped parsley 3 Ibs. potatoes - cooked separately 2 tbsp. salt \ c. beef drippings 2 onions ^ Ibs. potatoes cooked separately i tsp. pepper RECIPES FOR FIFTY SERVINGS 303 Scotch Stew Ingredients : 8 Ibs. mutton from neck 8 qts. boiling water i Ib. barley i c. carrots i c. turnips 1 c. celery Scalloped Meat Ingredients: i\ Ibs. cooked meat ground juice 2 onions \ c. parsley 2 c. bread crumbs 2 tsp. salt \ tsp. pepper i c. onion 1 c. flour \ c. drippings 2 tbsp. salt i tsp. pepper 4 tbsp. parsley 6 Ibs. raw potatoes — cooked and mashed \ c. butter f qt. milk i tbsp. salt Ingredients : \ c. drippings 1 c. flour Ingredients : 12 Ibs. veal 2 Ibs. salt pork 3 tbsp. salt i tsp. pepper Gravy Veal Loaf \\ qts. stock i tsp. salt 6 eggs \ c. melted butter 3 c. crumbs milk to moisten Ingredients : 3 qts. pea beans 2 Ibs. salt pork 4 tbsp. salt i tbsp. mustard MEAT SUBSTITUTES Baked Beans i c. molasses 1 tsp. pepper 2 onions 4 tbsp. brown sugar 304 LABORATORY MANUAL OF FOODS AND COOKERY Ingredients : 4 qts. medium white sauce Cream Toast toast Ingredients : 2 doz. eggs i tbsp. salt German Toast toast c. sugar 1 qts. milk Ingredients : 50 hard-cooked eggs i^ c. minced ham i c. butter Stuffed Eggs \ tsp. salt 3 tbsp. oil | tsp. cayenne 1 1 tsp. mustard Ingredients : 2 Ibs. macaroni I c. salt cayenne Macaroni and Cheese 2 qts. medium white sauce i Ib. grated cheese Ingredients : 6 c. rice Rice with Tomato Sauce boiling, salted water Tomato Sauce for Rice or Macaroni Ingredients : i No. 10 can tomatoes 2 c. flour ^ c. sugar 2 qts. soup stock or 1 tbsp. salt water 3 bay leaves i tsp. peppercorns 2 c. fat | tsp. cloves RECIPES FOR FIFTY SERVINGS 305 Ingredients : i qt. rice j c. salt 7 qts. water Creamed Rice i qt. milk 3 tbsp. sugar \ doz. eggs Ingredients : i qt. rice 3 tbsp. salt i c. milk Rice Croquettes parsley ^ c. butter 6 eggs cayenne

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