Codfish Balls
From The royal baker and pastry cook, 1902
Variation: Roll each ball in beaten egg and then in dry bread crumbs before frying.
Presented as published in 1902. 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
856Calories
159 gProtein
53 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein159 g
Carbohydrates53 g
Fiber6.3 g
Sugars2.5 g
Total Fat6.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol449 mg
Sodium2848 mg
Potassium3594 mg
Calcium98 mg
Iron3 mg
Magnesium239 mg
Phosphorus2291 mg
Zinc3.8 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6 mcg
Vitamin B60.9 mg
Vitamin B1212 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate45 mcg
Choline36 mg
Caffeine0 mg
Water1022 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 61. The excerpt below is the record exactly as published.
Codfish Balls. — Put fish in cold water, set on back of stove ; when water gets hot, pour off and put on cold again until fish is fresh enough ; then pick it up. Boil potatoes and mash them; mix fish and potatoes together while potatoes are hot, taking % potatoes and Vti fish. Put in plenty of butter; make into balls and fry in plenty of lard
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