Lunch
Rice croquettes
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
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.
- Beat an egg light and stir it into a cupful of boiled rice;
- add a teaspoonful, each, of sugar and melted butter, salt to taste, add enough cream to form the mixture into croquettes of the right consistency.
- Dip each croquette into beaten egg, then in cracker-dust and set all for two hours in a cold place before frying in boiling cottolene, or other fat, to a golden brown.
Historical transcription
Source method
- 1
Beat an egg light and stir it into a cupful of boiled rice; add a teaspoonful, each, of sugar and melted butter, salt to taste, add enough cream to form the mixture into croquettes of the right consistency. Dip each croquette into beaten egg, then in cracker-dust and set all for two hours in a cold place before frying in boiling cottolene, or other fat, to a golden brown.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.