Rice Croquettes

Ingredients

• one-half pint of rice
• a quart of sweet milk
• a little salt
• half a cup of butter
• two beaten eggs
• a little corn meal

Method

1. 1

   Boil rice in milk with salt until soft; add butter, eggs, and corn meal.

2. 2

   Shape as desired and drop into hot lard.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 40. The excerpt below is the record exactly as published.

into beaten egg, then in cracker crumbs, and fry in boil- ing lard. HOMINY CROQUETTES. To acup of cold boiled hominy add a tablespoon of melted butter; stir well, then add gradually a cup of milk, stirring and mashing the hominy until it becomes a soft, smooth paste ; then add a teaspoon of white sugar and a well beaten egg. Koll in oval balls with floured hands, roll in beaten eggs, then in bread crumbs, and fry in boiling lard. RICE CROQUETTES. Boil one-half pint of rice in a quart of sweet milk, with a little salt, until soft; add half a cup of butter, two I 138 DORA'S COOK BOOK. beaten eggs, and a little corn meal

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