pescatariannut-freesoy-free
Codfish Balls
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
530Calories
38 gProtein
75 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein38 g
Carbohydrates75 g
Fiber3.2 g
Sugars1.5 g
Total Fat9 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol335 mg
Sodium470 mg
Potassium1116 mg
Calcium80 mg
Iron6.1 mg
Magnesium82 mg
Phosphorus567 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.5 mcg
Vitamin C30 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K3.2 mcg
Vitamin B60.6 mg
Vitamin B122.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.9 mg
Folate158 mcg
Choline239 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 276. The excerpt below is the record exactly as published.
codfish in cold water over night. Then boil in fresh water for ten minutes. Boil two potatoes in salt water and strain through colander or sieve. Shred the codfish very fine and mix with the potato and the yolks of three eggs working well together. Allow to become cool, form into balls, roll in flour and fry in melted butter until nice and golden yellow. Serve on napkins with quartered lemons and parsley in branches
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