Rice Croquettes
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 13. The excerpt below is the record exactly as published.
Rice Croquettes Boil 1 cup rice dry, in 2 cups water, then add enough warm milk to cook it soft. Add a little salt, 2 tsps. sugar, and piece of butter. When cold, add a beaten egg, dip in bread crumbs and fry. — Mrs. W. E. PUGH. Rice Croquettes One large cup of rice, 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.