Cod-Cannon Balls
From The Cook County cook book, 1912
Serves 8
This makes 24 balls.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 272. The excerpt below is the record exactly as published.
COD-CANNON BALLS.— Chop M lb. cold greens, and rub ^ - lb. cooked potatoes through a sieve. Melt the 1 oz. of butter, mix in the potatoes and 1 egg, and cook for a few minutes. Add the greens and seasoning to taste. Turn on a plate, and make into a flat cake. Divide into equal portions, make into balls, brush with egg, roll in crumbs
Cook this with the app: pantry check, scaling, and the assistant.