{"id":5545,"slug":"rice-croquettes","title":"Rice croquettes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of rice","three pints of milk","half of a vanilla bean","one-quarter pound of sugar","the yolks of four eggs","beaten eggs","macaroon crumbs or powder","hot lard or butter","wine sauce"],"ingredients_norm":["rice","milk","vanilla bean","sugar","egg yolk","egg","macaroon crumbs or powder","hot lard or butter","wine sauce"],"steps":["Cook one-half pound of rice in three pints of milk, to which has been added half of a vanilla bean.","This will make a stiff batter.","Add one-quarter pound of sugar and the yolks of four eggs.","Allow to cool.","Shape the rice in croquettes.","Dip in beaten eggs, then in macaroon crumbs or powder.","Fry in swimming hot lard or butter.","Serve with wine sauce."],"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/39550","source_ref":"pg:39550:w83:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"69025db4be971beefc53fd36c89a943f655fd9bd10f58887483e60d468a7a00b","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/rice-croquettes"}