Rice Croquettes

Ingredients

• One cupful rice
• one egg
• one tablespoonful sugar
• a little salt
• grated rind of one lemon

Method

1. 1

   Mix all together and mold.

2. 2

   Dip in egg and roll in flour.

3. 3

   Drop in hot lard and fry.

4. 4

   Serve with sauce.

Nutrition per serving

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 34. The excerpt below is the record exactly as published.

a little salt, one-half cup of sugar, one-half cup melted butter, three large or four small eggs, put into the batter without having been beaten, the grated rind and juice of one lemon, one yeastcake dissolved as for bread,—raisins to suit taste. Use bread flour and mix as stiff as can be beaten with a wooden spoon; beat thoroughly. When it rises . beat well again, and put in individual bread pans, and cover with melted butter and a sprinkling of cinna- mon. Let it rise again and have oven as for bread. HOT BREADS 16] BREAD CAKE. MRS. HOYT. Two cups light bread dough, one and one-fourth cups sugar, three-fourths cup of butter, two eggs, scant teaspoon soda, one cup raisins, one teaspoonful cinna- mon, one-half teaspoon cloves, whole grated nutmeg. Mix well with hands, all together. Bake in cake tin, with tube in center, in moderate oven nearly one hour. 9 | : : née eee et Sah SC® SSE EUS Croquettes, Cheese Straws, Omelets, Fritters and Chafing Dish Receipts. Rice CROOULEIT ES. MRS. HOGLE. One cupful rice, one egg, one tablespoonful sugar, a little salt, and grated rind of one lemon

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