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Codfish Balls

Name: Codfish Balls
Yield: 2 servings
Ingredients: one pint of finely-chopped cooked fish; six potatoes (cooked); one egg; one tablespoonful of butter; two tablespoonfuls of cream

From The New century cook book, 1899

Serves 2

The lard must be very hot, and the balls will cook in three minutes.

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

Nutrition per serving

565Calories

42 gProtein

79 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories565 kcal

Protein42 g

Carbohydrates79 g

Fiber9.5 g

Sugars3.8 g

Total Fat14 g

Saturated Fat4.2 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol233 mg

Sodium854 mg

Potassium2341 mg

Calcium113 mg

Iron4.6 mg

Magnesium146 mg

Phosphorus988 mg

Zinc2.4 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin D1 mcg

Vitamin C89 mg

Vitamin A47 mcg

Vitamin E1.5 mg

Vitamin K9.4 mcg

Vitamin B61.6 mg

Vitamin B124.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.3 mg

Folate79 mcg

Choline128 mg

Caffeine0 mg

Water590 g

Estimated from matched ingredients across 2 servings.

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

Cook this with the app: pantry check, scaling, and the assistant.