CROQUETTES: RICE CROQUETTES (1904)
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
RICE CROQUETTES
Mrs. Strauder Goff
• 1 1/2 pints boiled rice,
• 3 eggs,
• Butter size of 1 1/2 eggs,
• 3 tablespoons cream,
• 1/2 teaspoon scraped onion,
• Salt and cayenne pepper to taste,
• A small pinch of mace.
• Reserve 2 whites of the eggs to roll the croquettes in
Mix the ingredients and cook in a double boiler till quite thick. Allow to cool. Form into croquettes and fry in deep fat, after rolling in the whites of the eggs and bread-crumbs.
The seasoning can be varied by omitting the mace and adding a half a teacup of grated cheese or grated ham, or a cup of chopped chicken or brains. They should always be served with tomato sauce.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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