Cod Fish Balls
From Fifty-two Sunday dinners, 1913
Fry six fish balls at a time and allow fat to reheat between fryings.
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
504Calories
18 gProtein
99 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein18 g
Carbohydrates99 g
Fiber12 g
Sugars4.8 g
Total Fat16 g
Saturated Fat1.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol217 mg
Sodium106 mg
Potassium2460 mg
Calcium97 mg
Iron5.4 mg
Magnesium135 mg
Phosphorus422 mg
Zinc2.3 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C111 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K11 mcg
Vitamin B61.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6 mg
Folate108 mcg
Choline215 mg
Caffeine0 mg
Water485 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 84. The excerpt below is the record exactly as published.
COD FISH BALLS 1 cup "picked up" codfish. 1 egg well beaten. 23^ cups potatoes. 1 tablespoon butter. Few grains pepper
Cook this with the app: pantry check, scaling, and the assistant.