vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Rice Croquettes with Currant Jelly
From Cooking for profit, 1886
Serves 4
Put currant jelly in the depression when dishing up.
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
Nutrition per serving
759Calories
14 gProtein
118 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories759 kcal
Protein14 g
Carbohydrates118 g
Fiber3.1 g
Sugars53 g
Total Fat34 g
Saturated Fat16 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol122 mg
Sodium87 mg
Potassium349 mg
Calcium148 mg
Iron4.8 mg
Magnesium67 mg
Phosphorus269 mg
Zinc2.6 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A73 mcg
Vitamin E1.9 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate174 mcg
Choline132 mg
Caffeine11 mg
Water89 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.