Codfish Balls

Name: Codfish Balls
Ingredients: Take 1 cup of fish; 2 cups of potatoes; Add cream enough to make it soft; add the whites of 4 eggs (beaten up light)

From The Aunts' Cook Book, 1922

Presented as published in 1922. 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

1568Calories

68 gProtein

89 gCarbs

104 gFat

Full nutrition (34 nutrients)

Calories1568 kcal

Protein68 g

Carbohydrates89 g

Fiber9.4 g

Sugars4.4 g

Total Fat104 g

Saturated Fat54 g

Monounsaturated Fat25 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol1094 mg

Sodium1147 mg

Potassium2792 mg

Calcium345 mg

Iron7.7 mg

Magnesium179 mg

Phosphorus1458 mg

Zinc5.2 mg

Copper0.7 mg

Manganese0.8 mg

Vitamin D4.5 mcg

Vitamin C89 mg

Vitamin A327 mcg

Vitamin E3.3 mg

Vitamin K15 mcg

Vitamin B61.9 mg

Vitamin B125.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)6.6 mg

Folate161 mcg

Choline642 mg

Caffeine0 mg

Water850 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 8. The excerpt below is the record exactly as published.

Codfish Balls Boil fish and potatoes together in the same pot. Take 1 cup of fish to 2 cups of potatoes Add cream enough to make it soft At last moment add the whites of 4 eggs (beaten up light)

Cook this with the app: pantry check, scaling, and the assistant.