Rice Croquettes, Savoury
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 88. The excerpt below is the record exactly as published.
Rice Croquettes, Savoury. These are made in the same way as sweet croquettes, only the rice is cooked in water or stock instead of milk, and grated cheese or onions boiled and chopped added in place of sugar. Rice for Curry. Take some Patna rice, wash it well; take it straight from the cold water in which it has been washed, and plunge it at once into a large pan with plenty of boiling water and a teaspoonful of salt in it. Boil it without a lid until the grains of rice are soft ; place it on a sieve ; pour over it some cold water. Dry it on the sieve, either in the oven or before the fire. 158 DOMESTIC COOKERY. Rice Meringue. Wash half a teacup of rice
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