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Codfish Balls
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Ensure to remove every bone from the fish.
Presented as published in 1882. 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
156Calories
38 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories156 kcal
Protein38 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol112 mg
Sodium708 mg
Potassium580 mg
Calcium16 mg
Iron0.2 mg
Magnesium43 mg
Phosphorus530 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B123 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 80. The excerpt below is the record exactly as published.
CODFISH BALLS. Cut up the fish in fine bits enough to make 2 even pints, remove every bone, pour cold water over it to rinse it, and soak in cold water i ^ hours
Cook this with the app: pantry check, scaling, and the assistant.