Codfish Balls

Name: Codfish Balls
Ingredients: One pint pared potatoes; one-half pint raw salt fish; one egg well beaten; one teaspoon butter; Add pepper; salt if needed

From Home dissertations, 1891

N. S. P.

Presented as published in 1891. 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

656Calories

53 gProtein

101 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories656 kcal

Protein53 g

Carbohydrates101 g

Fiber16 g

Sugars0.9 g

Total Fat8.3 g

Saturated Fat1.3 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol169 mg

Sodium2275 mg

Potassium2350 mg

Calcium293 mg

Iron29 mg

Magnesium191 mg

Phosphorus1116 mg

Zinc3.3 mg

Copper4.1 mg

Manganese6.3 mg

Vitamin D0.8 mcg

Vitamin C23 mg

Vitamin A40 mcg

Vitamin E1.5 mg

Vitamin K0.5 mcg

Vitamin B61.3 mg

Vitamin B124.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)9.8 mg

Folate97 mcg

Choline42 mg

Caffeine0 mg

Water618 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 74. The excerpt below is the record exactly as published.

CODFISH BALLS. One pint pared potatoes, chopped small, one-half pint raw salt fish, torn in small pieces and put in cold water. Put the potatoes in a kettle, and the fish on top, covered with boiling water; cook until the potatoes are soft. Drain off the water, mash the fish and po- tatoes together in the kettle. Add pepper, salt if needed, also one egg well beaten; one teaspoon butter

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