dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Cutlets
From Cookery and housekeeping, 1882
Serves 8
Chopped ham or boiled bacon may be used, but omit salt.
Presented as published in 1882. 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
449Calories
13 gProtein
29 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein13 g
Carbohydrates29 g
Fiber1.4 g
Sugars1.8 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol43 mg
Sodium1440 mg
Potassium167 mg
Calcium61 mg
Iron2.5 mg
Magnesium21 mg
Phosphorus129 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.2 mcg
Vitamin E0.5 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate49 mcg
Choline31 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 101. The excerpt below is the record exactly as published.
RICE CUTLETS. dipped in frying batter, and must be fried a rich brown. Send up on a napkin with crisp parsley. Kromeskis require so small a quantity of force- meat that it is very convenient to make them as an entree when the supply of materials is short. Rice Cutlets. \ lb. cooked rice ; \ lb. cooked mutton chopped very fine ; \ lb. cooked beef chopped very fine ; \ lb. suet ; \ lb. bread crumbs. A little chopped onion which has been parboiled ; cayenne and salt in very small quantities
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.