Codfish Balls

Ingredients

• Soak codfish over night
• add 1/2 pint milk
• butter size of an egg
• and a tablespoon flour
• roll in cracker or bread crumbs

Method

1. 1

   Soak codfish over night.

2. 2

   In the morning shred fine; pour on enough boiling water to cover; after boiling a few minutes drain and put on other hot water; cook 0.5 hour; when done add 0.5 pint milk, butter size of an egg, and a tablespoon flour mixed in the milk.

3. 3

   When cold make into balls, roll in cracker or bread crumbs and brown in boiling lard.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 12. The excerpt below is the record exactly as published.

CODFISH BALLS. Mrs. G. K. Pegram, Lincoln, Illinois. Soak codfish over night. In the morning shred fine; pour on enough boiling water to cover ; after boiling a few minutes drain and put on other hot water; cook ^ hour; when done add ^ pint milk, butter size of an egg, and a tablespoon flour mixed in the milk. When cold make into balls, roll in cracker or bread crumbs

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