Codfish Balls
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
438Calories
32 gProtein
40 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein32 g
Carbohydrates40 g
Fiber4.8 g
Sugars2.1 g
Total Fat17 g
Saturated Fat8.6 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol293 mg
Sodium653 mg
Potassium1308 mg
Calcium84 mg
Iron3.1 mg
Magnesium86 mg
Phosphorus715 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.3 mcg
Vitamin C45 mg
Vitamin A177 mcg
Vitamin E1.7 mg
Vitamin K5.6 mcg
Vitamin B60.9 mg
Vitamin B123.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.6 mg
Folate58 mcg
Choline177 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 7. The excerpt below is the record exactly as published.
Codfish Balls. Take the bone from a piece of fish, make it weigh six ounces, soak in cold water, put in a saucepan and boil for half an hour. Pound it to a pulp, being careful that all the bones are removed. Boil a half pound of potatoes and when done mash them up with the fish, adding a tablespoonful of melted butter and one egg
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