Codfish Balls
From Southern Recipes, 1913
Presented as published in 1913. 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
1157Calories
114 gProtein
155 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1157 kcal
Protein114 g
Carbohydrates155 g
Fiber30 g
Sugars0.4 g
Total Fat14 g
Saturated Fat3.6 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol596 mg
Sodium3804 mg
Potassium4956 mg
Calcium492 mg
Iron57 mg
Magnesium367 mg
Phosphorus1743 mg
Zinc6.7 mg
Copper8 mg
Manganese12 mg
Vitamin D2 mcg
Vitamin C47 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B62.3 mg
Vitamin B126.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate137 mcg
Choline294 mg
Caffeine0 mg
Water1168 g
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 3. The excerpt below is the record exactly as published.
CODFISH BALLS One pint of boneless codfish soaked over night, one quart of Irish potatoes; put Irish potatoes in a saucepan, after peeling, and the codfish on top of them, and enough water to cover all. Boil a half hour, drain off water, and mash fish and potatoes together, until light, then whip well together two eggs ; no salt, as fish is salt enough, but season with pepper
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