vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Croquettes
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
60Calories
3 gProtein
2 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein3.2 g
Carbohydrates2.3 g
Fiber0 g
Sugars2.2 g
Total Fat4.2 g
Saturated Fat1.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol98 mg
Sodium36 mg
Potassium35 mg
Calcium15 mg
Iron0.4 mg
Magnesium3.1 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A55 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 71. The excerpt below is the record exactly as published.
RICE CROQUETTES 1 cup boiled rice 1 teaspoon melted butter 1 egg Salt to taste 1 teaspoon sugar Cream Beat the egg light; mix with other ingredients, using enough cream to make the rice malleable
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