Codfish Balls
From Mother Hubbard's cupboard, 1887
A. M.
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
Nutrition per serving
160Calories
13 gProtein
26 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories160 kcal
Protein13 g
Carbohydrates26 g
Fiber3.1 g
Sugars1.2 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol36 mg
Sodium272 mg
Potassium763 mg
Calcium30 mg
Iron1.4 mg
Magnesium47 mg
Phosphorus309 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C30 mg
Vitamin A2.4 mcg
Vitamin E0.4 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate22 mcg
Choline18 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 2. The excerpt below is the record exactly as published.
CODFISH BALLS. Put the fish in cold water, set on the back of the stove ; when water gets hot, pour off and put on cold again until the fish is fresh enough ; then pick it up. Boil potatoes and mash them ; mix fish and potatoes together while potatoes are hot, taking two-thirds potatoes and one-third fish. Put in plenty of butter ; make into balls, and fry in plenty of lard
Cook this with the app: pantry check, scaling, and the assistant.