Boston Fish-Balls

Name: Boston Fish-Balls
Ingredients: Half a pound of codfish; three ounces suet shred fine; a small lump of butter; a teacup of bread-crumbs; pepper; salt; nutmeg; two teaspoons of anchovy sauce

From Home dissertations, 1891

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 74. The excerpt below is the record exactly as published.

BOSTON FISH-BALLS. Half a pound of codfish, three ounces suet shred fine, a small lump of butter, a teacup of bread-crumbs, pepper, salt and nutmeg, and two teaspoons of anchovy sauce

Cook this with the app: pantry check, scaling, and the assistant.