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Rice Croquettes, No. 2

Name: Rice Croquettes, No. 2
Yield: 2 servings
Ingredients: Vs pound of rice; 1 pint milk; 1 ounce butter; 1 even teaspoonf nl salt; yolks of 2 eggs

From European and American cuisine, 1914

Serves 2

Good for breakfast with broiled chops or steaks.

Presented as published in 1914. 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

615Calories

19 gProtein

103 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories615 kcal

Protein19 g

Carbohydrates103 g

Fiber1.5 g

Sugars12 g

Total Fat25 g

Saturated Fat6.4 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol246 mg

Sodium1274 mg

Potassium517 mg

Calcium356 mg

Iron5.4 mg

Magnesium58 mg

Phosphorus446 mg

Zinc2.7 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A143 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5 mg

Folate287 mcg

Choline189 mg

Caffeine0 mg

Water239 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 349. The excerpt below is the record exactly as published.

ice Croquettes, No. 2. — Parboil Vs pound of rice 5 minutes in water, then drain and rinse with cold water ; return the rioe to 624 RICE, HOMINY, AND BREAD CROUSTADES. saucepan, add 1 pint milk, 1 ounce butter, 1 even teaspoonf nl salt, and boil till tender ; then mix with the yolks of 2 eggs

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