Rice Croquettes

Name: Rice Croquettes
Ingredients: the rice must be re-heated in a double boiler with a gill of milk and the yolk of an egg to each cup; a gill of milk; the yolk of an egg to each cup; season with sugar and lemon or salt and pepper; season with sugar and lemon or salt and pepper; season with sugar and lemon or salt and pepper

From Left overs, 1898

Serve as a vegetable.

Presented as published in 1898. 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

263Calories

10 gProtein

41 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories263 kcal

Protein9.7 g

Carbohydrates41 g

Fiber6.6 g

Sugars21 g

Total Fat9.9 g

Saturated Fat2.7 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.4 g

Omega-30.1 g

Cholesterol15 mg

Sodium52 mg

Potassium619 mg

Calcium267 mg

Iron2.5 mg

Magnesium63 mg

Phosphorus171 mg

Zinc0.9 mg

Copper0.4 mg

Manganese3.2 mg

Vitamin D1.2 mcg

Vitamin C39 mg

Vitamin A46 mcg

Vitamin E1.4 mg

Vitamin K41 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.5 mg

Folate24 mcg

Choline30 mg

Caffeine0 mg

Water212 g

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 16. The excerpt below is the record exactly as published.

Rice Croquettes To make cold boiled rice into cro- quettes, the rice must be re-heated in a double boiler with a gill of milk and the yolk of an egg to each cup ; you may season with sugar and lemon or salt and pepper

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