Codfish Balls
From The art of cookery, 1899
Serves 4
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 art of cookery (1899) by Emma P. Ewing, page 64. The excerpt below is the record exactly as published.
Codfish Balls. — To a cup of salt codfish, cut in small pieces, freed from skin and bone, and well washed in cold water, add a cup of raw potato cut also in small pieces. Put in a sauce-pan, cover with boiling water, and simmer gently until the potato is cooked. Then drain, dry off carefully, mash the codfish and potato to- gether, add a dust of white pepper, a tablespoonful of sweet milk, a teaspoonful of butter, and the unbeaten whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.