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Codfish Balls
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
388Calories
24 gProtein
76 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories388 kcal
Protein24 g
Carbohydrates76 g
Fiber13 g
Sugars2.9 g
Total Fat1.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol52 mg
Sodium10103 mg
Potassium1962 mg
Calcium175 mg
Iron5.5 mg
Magnesium140 mg
Phosphorus555 mg
Zinc1.7 mg
Copper0.7 mg
Manganese3.8 mg
Vitamin D0.2 mcg
Vitamin C67 mg
Vitamin A10 mcg
Vitamin E0.8 mg
Vitamin K48 mcg
Vitamin B61.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate55 mcg
Choline44 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 11. The excerpt below is the record exactly as published.
Codfish Balls — No. 1. — Soak the cod in cold water in the morning, or over night. Change the water, and let it scald for an hour. Then boil five or six minutes. Chop very fine, and mix well with potatoes, using equal quantities of fish and po- tatoes, and adding butter, pepper, and milk, to soften. Make in small cakes and fry in lard. Shredded Codfish Balls. — A delightful breakfast dish. Use shredded codfish, which is already cooked and can be ready at a half hour's notice, an equal bulk of mashed potatoes, work into a stiff batter by adding a lump of butter, and sweet milk, and if you want them very nice, a beaten egg. Flour your hands and make the mixture into balls. Drop into boiling lard or good dripping and fry a light brown. Plainer fish cakes may be made of the codfish and potatoes alone. — Marion Har- land. Codfish Balls. — One-quarter pound fish to three-quarter pounds potatoes, one egg to moisten. Season with salt
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