{"id":6829,"slug":"peanut-and-rice-croquettes","title":"PEANUT AND RICE CROQUETTES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of freshly cooked rice","one cup of peanut butter","four tablespoons of minced celery","one teaspoon of grated onion","one tablespoon of canned tomatoes","salt and pepper to taste","the white of one egg, reserving the yolk for coating","one tablespoon of water","stale bread crumb dust","any hot oil or butter substitute"],"ingredients_norm":["cooked rice","peanut butter","celery","onion","canned tomato","salt and pepper","white of egg reserving the yolk for coating","water","stale bread crumb dust","any hot oil or butter substitute"],"steps":["To one cup of freshly cooked rice allow one cup of peanut butter, four tablespoons of minced celery, one teaspoon of grated onion, one tablespoon of canned tomatoes, and salt and pepper to taste.","Mix well; add the white of one egg, reserving the yolk for coating the croquettes.","Shape into croquettes and let stand in a cold place for an hour.","Coat with the egg yolk mixed with one tablespoon of water and roll in stale bread crumb dust until well covered.","Fry in any hot oil or butter substitute."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w18:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3239bbf91f3ca8cb64ccf497992351d9e3b0aca9cdf000384441b2b015418c13","created_at":"2026-08-02T16:55:59Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/peanut-and-rice-croquettes"}