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Rice Croquettes
From The Cook County cook book, 1912
Serves 2
Recipe attributed to Mrs. F. A. Lester.
Presented as published in 1912. 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
842Calories
23 gProtein
161 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories842 kcal
Protein23 g
Carbohydrates161 g
Fiber2.3 g
Sugars19 g
Total Fat10 g
Saturated Fat4.2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol201 mg
Sodium127 mg
Potassium460 mg
Calcium231 mg
Iron8.5 mg
Magnesium65 mg
Phosphorus429 mg
Zinc3.1 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate433 mcg
Choline179 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 298. The excerpt below is the record exactly as published.
RICE CROQUETTES.— Put 2 cups rice into a bowl with 2 tablespoons sugar, 1 well-beaten egg, and grated nutmeg. Roll between floured hands into cone shapes, then roll in bread crumbs and dip into 1 egg and milk, beaten together
Cook this with the app: pantry check, scaling, and the assistant.