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Rice Croquettes, Plain

Name: Rice Croquettes, Plain
Yield: 4 servings
Ingredients: a pound of rice; half a pint of milk; a quart of cold water; a little salt; the yolks of two eggs

From Cassell's dictionary of cookery, 1892

Serves 4

Time to fry: five minutes. Sufficient for ten or eleven persons.

Presented as published in 1892. 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

486Calories

13 gProtein

94 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories486 kcal

Protein13 g

Carbohydrates94 g

Fiber1.5 g

Sugars3.2 g

Total Fat5.1 g

Saturated Fat2.1 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol100 mg

Sodium74 mg

Potassium256 mg

Calcium128 mg

Iron5.3 mg

Magnesium41 mg

Phosphorus241 mg

Zinc1.8 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A59 mcg

Vitamin E0.4 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.8 mg

Folate274 mcg

Choline91 mg

Caffeine0 mg

Water322 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1547. The excerpt below is the record exactly as published.

Rice Croquettes, Plain. — Wash a pound of rice in several waters. Dry it in a cloth, and put it in a saucepan with haK a pint of milk, a quart of cold water, and a little salt. Let it simmer gently until it is soft, thick, and dry, then spread it on a dish to cool. Form it into balls or corks, dip these into the yolks of two eggs

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