Rice Croquettes

Ingredients

• 3 units of rice
• 20 units of milk
• 4 units of eggs
• 1 unit of fresh butter

Method

1. 1

   Swell rice in milk until done, add butter and sugar to taste, a few drops of lemon essence, and beaten eggs.

2. 2

   Let set without boiling.

3. 3

   Form balls with a spoonful of preserve in the middle, egg, crumb, and fry.

Nutrition per serving

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 215. The excerpt below is the record exactly as published.

units of rice flour with a little cold water, and add to it the boiling water, stirring rapidly, and boil until the spoon will stand upright in the mixture. The more it is cooked, the lighter it will be. • Then stir in 6 units of egg beaten together, yolks and whites, and let the paste get quite cold. Then form into small balls the size of a walnut, and fry in boiling fat. Powder with sugar, and serve on a napkin. 13. Profitrolles. — Two units hutter, 2 sugar, 4 rose water, 3 ground rice, 5 of milk. Mix. Boil for 5 minutes ; let it cool. Add 6 units eggs, unbeaten, and 4 units chopped almonds. Fry in small oblong bits in boiling fat. Some chocolate or cocoatina added to this makes a change. 14. Rice Croquettes. — Three units of rice, 20 of milk, 4 units eggs, 1 of fresh butter. Swell the rice in the milk slowly till quite done, add the butter and sugar to taste, a few drops of essence of lemon, and the beaten eggs. Let the eggs set, but do not allow the mixture to boil. Set it aside till cold, then form round balls, place a spoonful of preserve or marmalade in the middle of each. Egg, crumb, and fry. CHAPTER XXXIV COLD SWEETS Cold sweets are legion, but they may be roughly divided into five classes — shapes, &c., made with farinaceous sub- stances, those made with cream, those stiffened with gelatine, clear jellies, and miscellaneous sweets of the cake and pud- ding description. For the sake of convenience we give a few recipes in each class, with the remark that these may be varied, by flavouring and decoration, to an almost endless extent. Fahinaceous Shapes. 1. Cornflour Blancmange. — Indian cooks never boil this enough. They use too much flour, and leave it with a raw Liste. The pro- portions should he 20 units of milk

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