Codfish Balls
From The universal cookery book, 1887
Final mixture should be about a quart.
Presented as published in 1887. 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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 20. The excerpt below is the record exactly as published.
codfish balls ; No substitutes are painted screens And porcelain, for pork and beans ; A banquet may be all that’s sweet. Even though all be incomplete That’s alien to the things to eat. The Sabbath Supper Chime: Puck. {By per. Ed) Codfish Balls. Pick up as fine as possible a teacup of nice white codfish. Freshen all night, or, if wanted for any 49 50 BAKED BEAKS. other meal than breakfast, from the morning ; scald it once, and drain off the water ; chop and work it until entirely fine ; put it in a basin with water, a bit of butter the size of an egg, and two eggs
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