Rice Croquettes

Ingredients

• one teacup rice
• one pint milk
• one pint water
• a little salt
• two eggs, beaten light
• two tablespoons of sugar
• one of butter

Method

1. 1

   Butter a tin, put in the mixture and swell on the stove.

2. 2

   When dry, add eggs, sugar, and butter.

3. 3

   Roll in cracker crumbs and fry.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new home cook book (1896), page 125. The excerpt below is the record exactly as published.

One teacup rice, one pint milk, one pint water, a little salt; butter a tin, put in the mixture and swell on the stove, where it will not quite simmer. When dry, add two eggs, beaten light, with two tablespoons of sugar and one of butter. Have ready cracker crumbs spread on a board thickly. Make a roll of the rice in the crumbs ; drop in hot lard and brown. RICE CROQUETTES. Mrs. Anna Marble. Rice boiled in milk and flavored with lemon or orange flower water ; add sugar and eggs ; when cold, cut in small pieces; roll them in flour dipped in egg, then roll again in bread crumbs, fry in hot fat, as you would dough- nuts. CORN MEAL PONES. Mrs. A. M. Gibbs. Scald a quart of milk; stir into one pint of meal six eggs beaten separately, a little salt, one tablespoon flour, two teaspoons baking powder; bake in white cups or small bowls and send to the table in the cups, so they may be hot to be turned out on to the plate and eaten with butter or syrup. For tea or breakfast. 316 THE HOME COOK BOOK. GOOD BEEAKFAST CAKES. Mrs. J. H. Brown. Three eggs well beaten, two and a half teacups of flour, one pint of sweet milk, a little salt ; make a batter of these, put in cups or rings and bake in a quick oven. BANNOCKS. M. One pint corn meal, pour on it boiling water to thor- oughly wet it; let it stand a few minutes ; add salt and one egg and a little sweet cream, or a tablespoon melted butter. Make into balls and fry in hot lard. INDIAN BANNOCKS. R. A. Sibley. One quart Indian meal, with a little salt, wet it quite soft with boiling water or milk — must be boiling; wet your hands ; pat them out in small flat cakes ; fry in hot lard, not enough to cover them. Cook one side first then turn. Cheap and good for breakfast. STELLA'S CORN CAKE. Mrs. F. M. Cragin. No. I. — One pint milk

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