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Croquettes with Marmaijvde

Rice croquettes filled with marmalade, coated in egg and bread, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,259 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Croquettes with Marmaijvde

Ingredients

Directions

Prepare

  1. Prepare the rice as you would for rice cakes and let it cool.

  2. Form the rice into rolls the size of a cork.

Fill and coat

  1. Make an opening in the center of each roll and fill it with marmalade, then close it with more rice.

  2. Roll each croquette in the beaten egg, then coat with grated bread.

  3. Repeat the egg and bread coating once or twice.

Fry

  1. Fry the croquettes in hot oil until they are light brown.

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.

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

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

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

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

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Cooked rice
Forms the body of the croquette and holds its shape around the filling.
Marmalade
Provides sweetness and a tangy flavor inside the rice shell.
Beaten egg
Binds the bread coating to the croquette so it adheres during frying.
Grated bread
Forms a crisp outer layer that browns when fried.

The step that matters

Fry the croquettes in hot oil until they are light brown. Oil that is not hot enough lets the coating absorb grease and turn soggy, while frying too long can overbrown the crust before the filling warms through.

“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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