Rice Croquettes

Name: Rice Croquettes
Ingredients: one cup of well-washed rice; one pint of boiling water; one teaspoon of butter; the well-beaten yolk of one egg; a little hot milk

From The home science cook book, 1902

Presented as published in 1902. 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

1055Calories

23 gProtein

218 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories1055 kcal

Protein23 g

Carbohydrates218 g

Fiber7.5 g

Sugars0.7 g

Total Fat12 g

Saturated Fat0.7 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat1.2 g

Cholesterol10 mg

Sodium1083 mg

Potassium333 mg

Calcium353 mg

Iron39 mg

Magnesium73 mg

Phosphorus271 mg

Zinc2.4 mg

Copper0.4 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.2 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)15 mg

Folate538 mcg

Choline23 mg

Caffeine0 mg

Water414 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 11. The excerpt below is the record exactly as published.

Rice Croquettes. Steam one cup of well-washed rice in one pint of boiling water, or milk and water, until very soft. Add, while hot, one teaspoon of butter, the well-beaten yolk of one egg, and a little hot milk

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