vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Croquettes
From Cookery and housekeeping, 1882
Serves 2
Garnish with angelica.
Presented as published in 1882. 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
512Calories
21 gProtein
60 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein21 g
Carbohydrates60 g
Fiber0.6 g
Sugars25 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol323 mg
Sodium5052 mg
Potassium523 mg
Calcium359 mg
Iron3.3 mg
Magnesium49 mg
Phosphorus447 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A244 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.2 mg
Folate138 mcg
Choline268 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 152. The excerpt below is the record exactly as published.
Rice Croquettes. Half a cup of rice ; 1 pint of milk ; 2 tablespoonsful of sugar ; 3 eggs ; A little grated lemon-peel ; RICE CAKES. 2>79 I tablespoonful of melted butter ; I saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.