Rice Croquettes
From Selection and preparation of food, 1907
See Experiment 89.
Presented as published in 1907. 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
180Calories
3 gProtein
35 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories180 kcal
Protein3.4 g
Carbohydrates35 g
Fiber0.4 g
Sugars13 g
Total Fat2.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.5 mg
Potassium33 mg
Calcium8.1 mg
Iron1.2 mg
Magnesium7.1 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate65 mcg
Choline1.6 mg
Caffeine0 mg
Water7.7 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 25. The excerpt below is the record exactly as published.
Rice Croquettes. Add to the rice from (b), Experiment 136, 1 tbsp sugar, half of one egg yolk, a little nutmeg or lemon extract
Cook this with the app: pantry check, scaling, and the assistant.