Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 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
- two tablespoonfuls of butter
- half tablespoonful of salt
- a cup of rice until tender
- a small piece of butter
- one dozen good-sized potatoes
- two well-beaten eggs
- one large table- spoonful of cream
- salt
- nutmeg
Directions
One dozen good-sized potatoes, boiled and mashed, add the yolks of two well-beaten eggs, one large table- spoonful of cream, two tablespoonfuls of butter, one- half tablespoonful of salt, spoonful of nutmeg; beat thoroughly ; let the mixture cool ; make in rolls flat- tened at each end ; dip in egg, then in cracker dust ; frj- brown in hot lard. Mrs. Wm. O'Neil.
RICE CROQUETTES. Boil, without stirring, a cup of rice until tender ; while warm, add two well-beaten eggs and a small piece of butter ; make into rolls and dip into either cracker crumbs or flour, and fry in lard. Miss Wilson,
Menomonee, Wis.