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Cod Fish Balls
From Kentucky receipt book, 1903
Serves 5
Presented as published in 1903. 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
355Calories
26 gProtein
62 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories355 kcal
Protein26 g
Carbohydrates62 g
Fiber12 g
Sugars0 g
Total Fat1.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol80 mg
Sodium1185 mg
Potassium1701 mg
Calcium174 mg
Iron22 mg
Magnesium126 mg
Phosphorus417 mg
Zinc2 mg
Copper3.2 mg
Manganese4.8 mg
Vitamin D0.2 mcg
Vitamin C19 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate41 mcg
Choline29 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 20. The excerpt below is the record exactly as published.
Cod Fish Balls. Take cod fish and soak at night, then boil to pieces and pick into shreds. Take out all the bone and let it drain. To one pound of fish allow 1 dozen Irish potatoes boiled and mashed very fine. Season with pepper, salt and 1 teacup of sweet milk. Break in 1 egg
Cook this with the app: pantry check, scaling, and the assistant.