Codfish Balls

Ingredients

• Two cups of picked codfish (salt)
• 2 cups mashed potatoes
• 1 tablespoon of butter
• ½ cup of cream
• 4 teaspoon of pepper

Method

1. 1

   Prepare codfish, mix with potatoes and other ingredients, form into balls, roll in egg and breadcrumbs, and fry.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 8. The excerpt below is the record exactly as published.

cup of cream added last, 5 tablespoons flour, mix smooth and strain into hot milk, a little mushrcom catsup or sauce of some kind, red pepper or salt to taste. Fills three dozen shells. Mrs. VANSITTART. SALMON LOAF (stEAMED)—Pick carefully the skin and bones from I lb. can of salmon, add 4 eggs well beaten, 4 tablespoons soft butter, 4 cup crumbs or crackers, pepper and salt, 1 tablespoon minced parsley, mix all welland pack in mould, buttered, and steam 1 hour. Sauce for the above :—One cup milk thickened with 1 FISH AND OYSTERS. 25 tablespoon corn starch or flour, add the liquid from salmon, 1 large spoon butter, 1 teaspoon tomato catsup, red pepper and salt to taste, 1 egg beaten in very carefully. Equally good hot or cold. Mrs. VANSITTART. SALMON LOAF—One can salmon, pick out skin and bones, 3 eggs, 3 teaspoons melted butter, 3 soda biscuits rolled, season, mix well, place in buttered mould and steam 1 hour. When cool cut in thin slices. Miss CHESTNUTT. SCALLOPED OYSTERS.—Butter a pudding dish and strew the bottom with rolled crackers, wet this with oyster liquor and milk, slightly warmed, then lay on oysters set closely together, sprinkle with pepper, salt and bits of butter, with a few drops of lemon juice. Another layer of moistened crumbs, and so on, until the dish is full. Let the top layer be of crumbs, with butter dots here and there. Bake, covered, half an hour, then brown quickly. Miss Mary Ross. FISH BALLS.—One cup flaked fish, 1 tablespoon but- ter, 1 small spoon flour. Let them cook together for a minute. Pour to them a gill of boiling milk, stir well over the fire till the mixture leaves the sides of the saucepan, then mix the fish with it. Add 2 well beaten eggs and fry in spoonfuls in boiling lard. Mrs. McKEGGIE. CODFISH BALLS.—Two cups of picked codfish (salt), 2 cups mashed potatoes, 1 tablespoon of butter, 4 cup of cream, 4 teaspoon of pepper

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