Codfish Balls
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 127. The excerpt below is the record exactly as published.
Codfish Balls Twelve potatoes, one pound of chopped codfish; freshen the fish over night, or boil it up and pour off the water until it is fresh enough; mash the potatoes and fish together; add butter milk until the proper consistenc
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