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Nut Croquettes

A fried or baked croquette made from rice, dry simmered protose, egg, and breadcrumbs.

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

Why it works: Rice and parsley match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,762 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Nut Croquettes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the mixture

  1. Steam the rice in water with salt for one hour or until tender.

  2. Add an equal amount of dry simmered protose, the egg, and salt to taste.

  3. If desired, mix in chopped parsley or celery before shaping.

Shape and bake

  1. Shape the mixture into croquettes and roll in fine bread-crumbs.

  2. Bake in a moderate oven at 350°F (175°C) for twenty minutes.

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. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Rice
Cooked until tender, it provides the bulk and starchy body that holds the croquettes together.
Egg
Sets when heated, binding the rice and protose into a firm mixture that keeps its shape.
Protose
Supplies the substantial, savory filling that gives the croquettes their main body.
Fine bread-crumbs
Form a dry coating that promotes light browning in the oven.

The step that matters

Shaping the mixture into croquettes. If the mixture is too wet or loosely bound, the croquettes can crack or fall apart in the oven. Cooking the rice until fully tender and binding it well with the egg gives a mixture that holds its shape.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (rice, egg, bread):

  1. Nutmegfits better
  2. Cinnamonfits about as well
  3. Turmericfits about as well
  4. Parsleythe original

Fit is the average pairing score against rice, egg, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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