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Rice Croquettes
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
356Calories
6 gProtein
79 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories356 kcal
Protein6.3 g
Carbohydrates79 g
Fiber1.2 g
Sugars8.5 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2338 mg
Potassium103 mg
Calcium26 mg
Iron3.8 mg
Magnesium22 mg
Phosphorus102 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)3.7 mg
Folate205 mcg
Choline5.1 mg
Caffeine0 mg
Water10 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 40. The excerpt below is the record exactly as published.
Rice Croquettes. — One-half cup of rice, two eggs, two tea- spoons of sugar, one of salt. Boil rice until very soft; when cold beat in eggs, sugar and salt. Form into balls, dust a little flour
Cook this with the app: pantry check, scaling, and the assistant.