Codfish Balls
From Manual for army cooks, 1896
Mixing while hot improves lightness.
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
2337Calories
39 gProtein
37 gCarbs
224 gFat
Full nutrition (34 nutrients)
Calories2337 kcal
Protein39 g
Carbohydrates37 g
Fiber3.1 g
Sugars3.3 g
Total Fat224 g
Saturated Fat66 g
Monounsaturated Fat96 g
Polyunsaturated Fat52 g
Omega-30 g
Cholesterol521 mg
Sodium1493 mg
Potassium1069 mg
Calcium114 mg
Iron2 mg
Magnesium82 mg
Phosphorus868 mg
Zinc2 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D12 mcg
Vitamin C13 mg
Vitamin A102 mcg
Vitamin E8 mg
Vitamin K3.9 mcg
Vitamin B60.7 mg
Vitamin B124.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate40 mcg
Choline440 mg
Caffeine0 mg
Water409 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 28. The excerpt below is the record exactly as published.
CODFISH BALLS. Prepare the fish as for boiling. Pick the fish into very fine pieces or shreds, carefully removing skin and bone. Put it on the fire in a pot of cold water ; remove the scum as it rises ; let it come to a boil slowly, then pour off the water and replenish with boiling water. Let it come to a boil again, then drain well. Have ready an equal bulk of hot mashed potato worked light with butter and milk ; mix mashed potato and fish together while both are hot. It makes a great dift'erence in the light- ness of the balls if the mixing is done while fish and potato are both hot. Form the mixture quick- ly into balls or thick, flat cakes. Put into a vessel enough lard or beef dripping so that when melted it will immerse the balls ; when this gets hot, drop in the balls and fry to a light brown. When one side is done turn the other. While mixing the fish and potatoes together, beaten egf^ may be stirred with the mixture to make the whole smooth ; or, after being made into balls, each ball may be dipped into beaten egg
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