Rice Croquettes

Ingredients

• 1 teacup of rice
• a pint of milk
• a pint of water
• a piece of butter the size of an egg
• 2 spoonfuls sugar
• 2 eggs
• juice of one lemon
• grated peel of one lemon

Method

1. 1

   Boil rice in milk and water.

2. 2

   When boiled and hot, add butter, sugar, eggs, lemon juice, and grated peel.

3. 3

   Stir well, shape into rolls, dip in eggs and crumbs, fry in butter, and serve hot.

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 9. The excerpt below is the record exactly as published.

Rice Croquettes.-— 1 teacup of rice, boiled in a pint of milk and a pint of water ; when boiled and hot, add a piece of butter the size of an egg, 2 spoon¬ fuls sugar, 2 eggs, juice, and grated peel of one lemon

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