{"id":6830,"slug":"rice-croquettes-no-1","title":"RICE CROQUETTES, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one egg","two cups of boiled or steamed rice","one-half teaspoon of salt","a tablespoon of cold water","fine bread crumbs","deep oil"],"ingredients_norm":["egg","boiled or steamed rice","salt","cold water","fine bread crumb","deep oil"],"steps":["Separate the white and yolk of one egg and reserve about half the yolk for coating the croquette.","Beat the rest with the white.","Mix with two cups of boiled or steamed rice and one-half teaspoon of salt, form into oblong croquettes or small balls.","Mix the reserved part of the egg yolk with a tablespoon of cold water.","Dip croquettes in this and then roll in fine bread crumbs. Repeat until well-coated, then fry brown in deep oil."],"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:w18:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cda419815b91e4bf6eca455204b3bb16251418742d0a30f3272dac3a23bc5ca4","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/rice-croquettes-no-1"}