vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Croquettes with Jelly
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Make croquettes small.
Presented as published in 1914. 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
554Calories
21 gProtein
91 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein21 g
Carbohydrates91 g
Fiber2.5 g
Sugars0.6 g
Total Fat22 g
Saturated Fat3.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol403 mg
Sodium1583 mg
Potassium275 mg
Calcium159 mg
Iron14 mg
Magnesium42 mg
Phosphorus319 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.8 mg
Folate284 mcg
Choline302 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 76. The excerpt below is the record exactly as published.
RICE CROQUETTES WITH JELLY. y2 cup rice y2 tsp. salt y2 cup boiling water Yolks 2 eggs 1 cup scalded milk 1 tbsp. butter
Cook this with the app: pantry check, scaling, and the assistant.