{"id":6831,"slug":"rice-croquettes-no-2","title":"RICE CROQUETTES, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of rice","cold water","one tablespoon of butter","yolks of three eggs","pinch of salt","one tablespoon of flour (may be added)","whites of the three eggs","hot oil or butter substitute","a lump of jelly"],"ingredients_norm":["rice","cold water","butter","egg yolk","salt","flour","whites of the egg","hot oil or butter substitute","lump of jelly"],"steps":["Put on with cold water one cup of rice, and let boil until tender. Drain.","Mix with the rice, one tablespoon of butter, yolks of three eggs, and pinch of salt. About one tablespoon of flour may be added to hold the croquettes together.","Beat the whites of the three eggs to a stiff froth, reserving some of the beaten white for egging croquettes, mix this in last, shape into croquettes and fry in hot oil or butter substitute.","Place on platter and serve with a lump of jelly on each croquette."],"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:w18:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bd8b0aadbd90344932d760811a8adfc7c1b4f2da3aade59197e0936fdf90c3b6","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-2"}