Sweet Rice Croquettes

Ingredients

• one scant cup of well-washed rice
• one pint of boiling water, or milk and water
• one teaspoonful of butter
• two tablespoonfuls of sugar
• the well-beaten yolk of one egg
• half a teaspoonful of jelly or marmalade

Method

1. 1

   Steam rice until very soft.

2. 2

   Add butter, sugar, beaten egg, and hot milk if needed.

3. 3

   When cool, shape into ovals, roll in crumbs, dip in egg, roll in crumbs again, and fry.

4. 4

   Optionally, press thumb into center and add raisins or jelly before sealing.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 166. The excerpt below is the record exactly as published.

Sweet Rice Croquettes, — Steam one scant cup of well- washed rice in one pint of boiling water, or milk and water, thirt}" minutes, or till very soft. Add, while hot, one tea- spoonful of butter, two tablespoonfuls of sugar, and the well- beaten yolk of one egg, and a little hot milk, if it need more moisture. When cool, shape into small ovals, roll in crumbs, dip in egg, roll in crumbs again, and fry. Or, after shaping, press the thumb into the centre of each, and put in two boiled raisins or candied cherries, or half a teaspoonful of jelly or marmalade. Close the rice over the centre, roll in crumbs, dip in egg, roll in crumhs again, and fry. Savory Rice Croquettes. — One pint of cold boiled rice warmed in the double boiler with two or three tablespoonfuls of milk. When soft, add one egg, well beaten, one table- spoonful of butter, half a teaspoonful of salt, one fourth of a saltspoonful of white pepper, a few grains of cayenne, and one heaping tahlespoonful of fine chopped parsley. Shape, roll, and fry as usual. Rice or Macaroni Croquettes, — One pint of cold boiled 282 The Boston Cook Book, rice or macaroni or spaghetti. Heat, and moisten with a little thick white sauce; add the beaten yolk of one egg^ two tahlespoonfals of grated cheese^ and salt and pepper to taste. Cool, shape, roll in crumhs^dv^ in egg^ roll in crumbs again, and fry. Hominy Croquettes. — Warm one pint of cooked hominy in one or two tahlespoonfuls of hot milk ; add the beaten yolk of one egg^ and salt to taste. Cool, shape, roll, and fiy. Creme Frete, — Boil one pint of nfiilk with an inch stick of cinnamon. Beat together half a cup of sugar ^ two table- spoonfuls of cornstarch^ one tablespoonful of flour ^ the of three eggs^ a quarter of a cup of milk^ and spoonful of sa/^. Pour the boiling milk on the mixture, and stir well. Strain into the double boiler, and cook fifteen minutes, stirring often. Add one teaspoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.