vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Croquettes
From Boston Cooking-School cook book, 1896
Serves 2
Makes 6 or more croquettes.
Presented as published in 1896. 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
292Calories
11 gProtein
28 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories292 kcal
Protein11 g
Carbohydrates28 g
Fiber0.9 g
Sugars0.1 g
Total Fat20 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol16 mg
Sodium1303 mg
Potassium43 mg
Calcium46 mg
Iron4.9 mg
Magnesium9.2 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate67 mcg
Choline2.8 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 158. The excerpt below is the record exactly as published.
RICE CROQUETTES V4 cup rice 1 teaspoon salt Y% cup boiling water 2 egg yolks 1 cup scalded milk 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.