pescatariangluten-freenut-freesoy-free
Cod Fish Balls
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
If using clams, dry them well and chop finely.
Presented as published in 1913. 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
512Calories
36 gProtein
78 gCarbs
10 gFat
Full nutrition (30 nutrients)
Calories512 kcal
Protein36 g
Carbohydrates78 g
Fiber15 g
Total Fat10 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium1478 mg
Potassium2120 mg
Calcium210 mg
Iron27 mg
Magnesium156 mg
Phosphorus508 mg
Zinc2.3 mg
Copper4 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin B61.1 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.5 mg
Folate45 mcg
Water461 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 13. The excerpt below is the record exactly as published.
Cod Fish Balls. 1 quart of cut-up potatoes. ^ pint of fish picked fine (codfish) . 1 yolk of egg. 2 whites whipped very stiff. Pepper and salt to taste. I dessertspoon of butter
Cook this with the app: pantry check, scaling, and the assistant.