vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Rice Croquettes with Currant Jelly
From Cooking for profit, 1886
Serves 4
Presented as published in 1886. 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
No method was recorded for this recipe.
Nutrition per serving
635Calories
10 gProtein
93 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories635 kcal
Protein9.6 g
Carbohydrates93 g
Fiber2.8 g
Sugars53 g
Total Fat34 g
Saturated Fat16 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat3.3 g
Cholesterol121 mg
Sodium55 mg
Potassium292 mg
Calcium136 mg
Iron3.6 mg
Magnesium53 mg
Phosphorus214 mg
Zinc2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E1.8 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate123 mcg
Choline126 mg
Caffeine11 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 65. The excerpt below is the record exactly as published.
Rice Croquettes with Currant Jelly. J cup rice, raw, — or 2 cups cooked. IJ cup water and milk. Butter size of a guinea eg^ — an ounce. 1 tablespoon sugar. 2 yolks, or 1 egg. Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.