vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Croquettes, Sweet
From Cassell's dictionary of cookery, 1892
Serves 4
Time to fry: five to seven minutes. Sufficient for five or six 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
485Calories
15 gProtein
78 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein15 g
Carbohydrates78 g
Fiber2.7 g
Sugars75 g
Total Fat20 g
Saturated Fat7.6 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol154 mg
Sodium177 mg
Potassium625 mg
Calcium499 mg
Iron0.7 mg
Magnesium51 mg
Phosphorus423 mg
Zinc1.9 mg
Copper0 mg
Manganese0 mg
Vitamin D4 mcg
Vitamin C32 mg
Vitamin A158 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline141 mg
Caffeine0 mg
Water363 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, Sweet.— Wash half a pound of Carolina rice, and throw it into boiling water for five minutes. Drain and dry it, and let it cool. Put it into a good-sized saucepan with the thin rind of half a fresh lemon, half a pound of loaf sugar, a small slice of butter, and three pints of milk. Let it simmer gently until the rice is soft, thick, and dry, then spread it on a dish to cool. Beat the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.