Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of boiling water until very soft
- one teaspoonful of butter
- two tablespoonfuls of sugar
- 2 cups boiled rice
- 2 cups finely chopped
- 4 tablespoonfuls melted butter
- one scant cup of rice in one pint of boiling water until very soft
- one egg
- 2 eggs
Directions
Rice Croquettes.
Steam one scant cup of rice in one pint of boiling water until very soft. Add while hot, one teaspoonful of butter, two tablespoonfuls of sugar, the yolk of one egg, well beaten, and a little more milk if it needs more moisture. Cool, shape in ovals, roll in crumbs, dip in egg, roll in crumbs again and fry. Serve with jelly.
MRS. C. H. MOKE.
Meat and Rice Croquettes*
2 cups boiled rice. I cup milk.
2 cups finely chopped and I teaspoonful salt.
cooked meat. 2 eggs.
4 tablespoonfuls melted butter. A little pepper.
Put the milk on to boil, add the meat, rice and sea- soning. When boiling add the eggs, well beaten, and stir one minute. After cooling, shape, roll in cracker crumbs, , egg and crumb again. Fry in frying basket in deep fat.