Rice Croquettes
From The Rural cook book, 1907
Serves 1
Finely chopped cold meat can be mixed with the rice before molding.
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
As published
This recipe was extracted from The Rural cook book (1907), page 144. The excerpt below is the record exactly as published.
Rice Croquettes. — To one tcacupful of boiled rice, add one teaspoonful of butter, a beaten egg, a seasoning of salt and pepper, and mix well to- gether. Mold into rolls, or small cakes, dip into egg, and then into pow- dered cracker crumbs and fry in hot butter or drippings. A little finely chopped cold meat is an improvement
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