vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Rice Croquettes
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
734Calories
22 gProtein
108 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein22 g
Carbohydrates108 g
Fiber1.2 g
Sugars37 g
Total Fat23 g
Saturated Fat4.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium681 mg
Potassium468 mg
Calcium325 mg
Iron3.8 mg
Magnesium51 mg
Phosphorus348 mg
Zinc2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4 mg
Folate205 mcg
Choline49 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 61. The excerpt below is the record exactly as published.
Sweet Rice Croquettes Cook one cup rice in two cups milk in double boiler, until liquid is absorbed and rice is tender; add one fourth cup sugar and one half teaspoon salt. Cool, add two egg yolks
Cook this with the app: pantry check, scaling, and the assistant.