Rice Croquettes No. 2

Ingredients

• a tablespoonful of rice
• a teaspoonful of thick jam
• a piece of preserved fruit
• a teaspoonful of grated pine-apple
• of preserved ginger
• or citron minced fine
• or limes minced fine
• cover it with Bread Crumbs No. 2
• then with batter
• pulverized sugar sifted over them

Method

1. 1

   Boil and enrich the rice, omitting the sugar.

2. 2

   Flatten a tablespoonful of rice on an oiled plate, place a teaspoonful of fruit in the center, fold the rice over, pinch it together, cover with bread crumbs and batter, and fry in deep fat.

3. 3

   Serve with sugar or fruit syrup.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 138. The excerpt below is the record exactly as published.

Rice Croquettes No. 2. — Boil and enrich the rice as in Rice Croquettes No. i (page 143), omitting the sugar. Put a tablespoonful of rice on an oiled plate, flatten to a sixteenth of an inch, in rectangular shape, and place upon the center a teaspoonful of thick jam, a piece of preserved fruit, a teaspoonful of grated pine-apple from which the juice has been drained, or of preserved ginger, citron, or limes minced fine. Spread slightly lengthwise, fold the rice carefully over the fruit with a limber knife, and pinch it well and smoothly together at the top and ends. Lift the croquette carefully with the knife, cover it with Bread Crumbs No. 2, then with ^%% batter, then again with Bread Crumbs No. 2, and so proceed until the cro- quettes are all prepared, when place in a basket and fry in deep fat. Serve with pulverized sugar sifted over them

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