Codfish Balls
From Metropolitan cook book, 1918
Serve with egg sauce.
Presented as published in 1918. 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
539Calories
19 gProtein
107 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein19 g
Carbohydrates107 g
Fiber13 g
Sugars5.1 g
Total Fat16 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol217 mg
Sodium109 mg
Potassium2652 mg
Calcium112 mg
Iron6 mg
Magnesium148 mg
Phosphorus447 mg
Zinc2.5 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C118 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K16 mcg
Vitamin B61.9 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate114 mcg
Choline220 mg
Caffeine0 mg
Water516 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 18. The excerpt below is the record exactly as published.
CODFISH BALLS 1 cup salt codfish ^ tablespoon butter | teaspoon pepper 4 medium-sized potatoes 1 egg
Cook this with the app: pantry check, scaling, and the assistant.