Codfish Balls

Ingredients

• 2 cups picked-up codfish
• 1 egg
• 4 cups potatoes (round)
• 1 tablespoon butter
• A little white pepper

Method

1. 1

   Wash the fish well in cold water, and pick it up into very small pieces, or cut fine with scissors.

2. 2

   Wash potatoes, pare them, and cut into pieces about as large as walnuts before measuring.

3. 3

   Place the potatoes in a saucepan with boiling water to cover, and put the picked fish on top of potatoes, and boil rapidly until the potato is soft enough to mash.

4. 4

   Drain and dry the potato on the fire.

5. 5

   Shake off the pieces of fish, and put the potato through the ricer.

6. 6

   Then beat the fish and potatoes well together, add the egg and butter, and beat again.

7. 7

   Take up by spoonfuls and fry in deep fat in frying-basket, putting in only a few at a time.

8. 8

   Drain on brown paper and keep in a pile on hot dish, and serve with mustard or horseradish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 30. The excerpt below is the record exactly as published.

Codfish Balls. 2 cups picked-up codfish. 1 egg. 4 cups potatoes (round). 1 tablespoon butter. A little wh.ite peppe

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