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Rice Croustades
From Boston Cooking-School cook book, 1896
Serves 2
Makes 12 or more.
Presented as published in 1896. 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
488Calories
17 gProtein
85 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein17 g
Carbohydrates85 g
Fiber1.5 g
Sugars5.8 g
Total Fat7.7 g
Saturated Fat1.6 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol11 mg
Sodium1679 mg
Potassium487 mg
Calcium41 mg
Iron4.7 mg
Magnesium40 mg
Phosphorus201 mg
Zinc1.5 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A3.8 mcg
Vitamin E0.7 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.3 mg
Folate224 mcg
Choline38 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 168. The excerpt below is the record exactly as published.
RICE CROUSTADES 1 cup rice 1 egg yolk, slightly beaten 3 cups Veal or Chicken Stock (p. 150) Slight grating nutmeg 34 cup Croquette Sauce (p. 397) 1% teaspoon salt ‘Y% teaspoon pepper
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