Codfish Balls

Ingredients

• codfish
• equal bulk of mashed potatoes
• butter
• sweet milk

Method

1. 1

   Prepare the fish by boiling for twenty minutes.

2. 2

   Drain, cool, and shred.

3. 3

   Mix with mashed potatoes, butter, and sweet milk to form a stiff batter.

4. 4

   Shape into balls or cakes and fry in smoking-hot lard.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 9. The excerpt below is the record exactly as published.

Codfish Balls.— Soak shredded codfish in cold water about ten minutes and drain. Add an equal amount of mashed 377 lO THE MODEL COOK BOOK potatoes, a small piece of butter and one egg well beaten. Mix thoroughly and shape into balls or cakes, first flouring your hands. Fry in smoking hot fat. Fishballs, oysters, and croquettes should be fried in a bath of smoking- hot fat. Melt the fat (olive oil, lard, cottolene, or beef dripping) in a deep pot, and when it begins to smoke, drop in a small cube of bread. If in forty seconds the bread browns, the fat is hot enough for frying cooked foods, such as fishballs and croquettes, or foods which need little cooking, such as oysters. All fried foods should be drained on soft brown paper. Care should be taken not to cook too much food at one time, because the cold food lowers the temperature of the fat and thus makes the food greasy. The fat may be strained and used many times. Codfish Balls. — To make these, prepare the fish as for boiling. Cut into pieces and boil twenty minutes. Pour off the water, cover again with boiling water, and boil twenty minutes more. Then drain and lay out to cool. When cold, pick to pieces with a fork, leaving only the flesh, and shredding it fine. Add an equal bulk of mashed potatoes, and work into a stiff bat- ter with the aid of butter and sweet milk

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