Codfish Balls
From The New century cook book, 1899
Serves 1
Presented as published in 1899. 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 New century cook book (1899), page 19. The excerpt below is the record exactly as published.
Codfish Balls. One pint of finely-chopped cooked fish, six potatoes (cooked), one egg, one tablespoonful of butter, two tablespoonfuls of cream or four of milk. Mash the potatoes with the fish, then add butter, milk and egg, and beat light and smooth; make into balls and fry in lard enough to cover them. The lard must be very hot, and the balls will then cook in three minutes. Mrs. W. Geo. Pattison. Codfish Balls. Wash one cup of salt fish, pick into half-inch pieces and free from bones. Pare four or five potatoes; cut them into quar- ters, and measure one pint; put them with the fish into a stew- pan; cover with boiling water and let them cook until the pota- toes are soft. Drain off all water and add one teaspoonful of butter, one-fourth saltspoonful of pepper
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