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Codfish Balls
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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 Kirmess cook book (1907), page 35. The excerpt below is the record exactly as published.
CODFISH BALLS. Mrs. Charles Oreer, Rye, N. Y. Soak one cup of codfish over night in cold water. In the morning drain, pick fine, cut two cups of raw potatoes in small pieces, boil all together, drain oil water, add a little cream, a lump of butter half the size of an egg, two eggs beaten light. Season with black pepper, a dash of cayenne, a little salt
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