Rice Croquettes

Ingredients

• Two cups cold boiled rice
• one well-beaten egg
• one teaspoonful butter
• one teaspoonful sugar
• salt to taste

Method

1. 1

   Work the butter, egg, salt, and sugar into the rice, make into croquettes with the floured hands, and fry in deep fat.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 40. The excerpt below is the record exactly as published.

Rice Croquettes. Cold Slaw. Crackers and Cheese. Cu7*ried Oysters. — Heat to boiling the liquor from one quart of oysters ; lay the oysters in it, and let them simmer just long enough to plump them. Take them out with a skimmer, put them where they will keep hot, and thicken the liquor by adding to it a tablespoonful of butter rubbed smooth with two of browned flour. Into this stir a tea- spoonful of curry-powder wet up in a little cold water. Salt and pepper to taste, squeeze in the juice of a lemon, return the oysters to the sauce, and serve. Rice Croquettes. — Two cups cold boiled rice, one well -beaten egg, one teaspoonful butter, one teaspoonful sugar, salt to taste

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