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Dessert

Croquettes

A fried oval cake made from cold boiled rice, crackers, and sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Croquettes

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Croquettes

Ingredients

Directions

Make and shape the mixture

  1. In a bowl, mix the cold boiled rice, sugar, melted butter, salt, beaten egg, crushed crackers, and enough sweet milk to combine.

  2. Shape the mixture into oval cakes.

Fry and serve

  1. Fry the cakes in butter until they are a nice yellow-brown.

  2. Serve with syrup or a sweet sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold boiled rice
Forms the bulk of the croquette, giving body and a soft interior.
Beaten egg
Binds the mixture so the cakes hold their shape.
Crackers
Add dry crumbs that help absorb moisture and firm the mixture.
Sweet milk
Moistens the mixture so it holds together when shaped.
Butter
Fat for frying that promotes browning and a rich flavor.

The step that matters

Frying until yellow-brown. Frying in butter over medium heat browns the surface through the Maillard reaction, adding flavor and a crisp exterior. Too little heat leaves the cakes pale and greasy, while too much can scorch the outside before the centre is hot.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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