Dinner
Rice and tomato croquettes
Rice and tomato croquettes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including when the rice has boiled ten minutes drain off the water and cover the rice with tom.
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From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- When the rice has boiled ten minutes drain off the water and cover the rice with tomato juice, already heated and seasoned with pepper, salt and sugar.
- Cook ten minutes more, or until the rice is tender.
- Take from the fire, add a great spoonful of butter and a teaspoonful of onion juice;
- the beaten yolks of three eggs, and, when you have beaten these in, two tablespoonfuls of grated Parmesan cheese.
- Set in a pan of boiling water and stir over the fire for five minutes.
- Make into croquettes, roll in egg and cracker crumbs;
Historical transcription
Source method
- 1
When the rice has boiled ten minutes drain off the water and cover the rice with tomato juice, already heated and seasoned with pepper, salt and sugar. Cook ten minutes more, or until the rice is tender. Take from the fire, add a great spoonful of butter and a teaspoonful of onion juice; the beaten yolks of three eggs, and, when you have beaten these in, two tablespoonfuls of grated Parmesan cheese. Set in a pan of boiling water and stir over the fire for five minutes. Turn out and let it get perfectly cold. Make into croquettes, roll in egg and cracker crumbs; set on ice for an hour and fry in hot, deep cottolene or other fat. Drain and serve.
Nutrition pending
No invented nutrition numbers.
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