pescatariannut-freesoy-free
Codfish Balls
From The Institute cook book, 1913
Serves 1
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
715Calories
62 gProtein
91 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein62 g
Carbohydrates91 g
Fiber11 g
Sugars5.2 g
Total Fat25 g
Saturated Fat4.5 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol522 mg
Sodium1808 mg
Potassium2019 mg
Calcium265 mg
Iron6.6 mg
Magnesium161 mg
Phosphorus942 mg
Zinc3.4 mg
Copper0.9 mg
Manganese3.8 mg
Vitamin D2.6 mcg
Vitamin C20 mg
Vitamin A189 mcg
Vitamin E1.4 mg
Vitamin K47 mcg
Vitamin B61 mg
Vitamin B124.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.6 mg
Folate116 mcg
Choline339 mg
Caffeine0 mg
Water528 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 23. The excerpt below is the record exactly as published.
CODFISH BALLS 1 cup codfish 1 tablespoon soft butter 11/2 cups mashed potato Dash of pepper Yolk of 1 egg White of 1 egg Flour
Cook this with the app: pantry check, scaling, and the assistant.