Codfish Balls

Name: Codfish Balls
Ingredients: half a pound of salt cod; a pint of hot mashed potatoes; a rounding tablespoonful of butter; a saltspoonful of pepper; the yolks of two eggs; roll in breadcrumbs

From My best 250 recipes, 1907

For a non-fried version, add beaten egg whites and bake until golden brown.

Presented as published in 1907. 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

1271Calories

70 gProtein

85 gCarbs

83 gFat

Full nutrition (34 nutrients)

Calories1271 kcal

Protein70 g

Carbohydrates85 g

Fiber11 g

Sugars6.4 g

Total Fat83 g

Saturated Fat21 g

Monounsaturated Fat24 g

Polyunsaturated Fat18 g

Omega-30.1 g

Cholesterol619 mg

Sodium10933 mg

Potassium1838 mg

Calcium492 mg

Iron12 mg

Magnesium232 mg

Phosphorus972 mg

Zinc5.5 mg

Copper0.9 mg

Manganese4.1 mg

Vitamin D59 mcg

Vitamin C0 mg

Vitamin A273 mcg

Vitamin E6.8 mg

Vitamin K65 mcg

Vitamin B61.3 mg

Vitamin B1228 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)14 mg

Folate187 mcg

Choline542 mg

Caffeine0 mg

Water185 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 5. The excerpt below is the record exactly as published.

CODFISH BALLS AND CODFISH SOUFFLE Pick apart half a pound of salt cod, cover with cold water, bring to boiling point and drain. Cover it again with boiling water and. let stand for five minutes; drain and press; add a pint of hot mashed potatoes, a rounding tablespoonful of butter, a saltspoonful of pepper and the yolks of two eggs; mix thoroughly; form in balls, dip in beaten egg, roll in breadcrumbs

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