Rice Croquettes
From Principles of cookery, 1910
Can be seasoned with sugar and spice for a sweet version.
Presented as published in 1910. 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
518Calories
12 gProtein
100 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein12 g
Carbohydrates100 g
Fiber1.4 g
Sugars0.2 g
Total Fat17 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol31 mg
Sodium4.9 mg
Potassium127 mg
Calcium37 mg
Iron4.3 mg
Magnesium43 mg
Phosphorus155 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.3 mg
Folate206 mcg
Choline7.5 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 92. The excerpt below is the record exactly as published.
Rice Croquettes. With one pint of cooked rice (if cold, reheated) blend one tablespoon butter and one or two beaten egg yolks. Season with salt
Cook this with the app: pantry check, scaling, and the assistant.