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Cod Balls
From The encyclopædia of practical cookery, 1890
Serves 1
Ensure hands are floured when shaping.
Presented as published in 1890. 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
Nutrition per serving
516Calories
37 gProtein
80 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein37 g
Carbohydrates80 g
Fiber9.5 g
Sugars3.9 g
Total Fat17 g
Saturated Fat1.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol296 mg
Sodium666 mg
Potassium2271 mg
Calcium110 mg
Iron4.9 mg
Magnesium138 mg
Phosphorus843 mg
Zinc2.5 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D1.3 mcg
Vitamin C89 mg
Vitamin A85 mcg
Vitamin E1.4 mg
Vitamin K9.2 mcg
Vitamin B61.6 mg
Vitamin B123.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate92 mcg
Choline202 mg
Caffeine0 mg
Water547 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 422. The excerpt below is the record exactly as published.
Cod Balls. — Remove the bone from a piece of fish, make the weight up to 6oz., soak it a little while in cold water, put it into a saucepan with water, and boil for half-an-hour. Look it well over when boiled in case of any small pieces of bone being left, and then pound it to a pulp. Boil lib. of potatoes, and when quite done and soft strain and mash them up with the fish, adding 1 table-spoonful of butter (melted) and one egg
Cook this with the app: pantry check, scaling, and the assistant.