gluten-freenut-freesoy-free
Codfish Balls
From Original White House Cookbook, 1887
Serves 3
Do not freshen the fish before boiling.
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
444Calories
34 gProtein
53 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein34 g
Carbohydrates53 g
Fiber6.3 g
Sugars2.5 g
Total Fat20 g
Saturated Fat4.4 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol168 mg
Sodium514 mg
Potassium1685 mg
Calcium57 mg
Iron2.8 mg
Magnesium99 mg
Phosphorus559 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C59 mg
Vitamin A27 mcg
Vitamin E0.3 mg
Vitamin K6 mcg
Vitamin B60.9 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate53 mcg
Choline90 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 34. The excerpt below is the record exactly as published.
CODFISH BALLS. Take a pint bowl of codfish picked very fine, two pint bowls of whole raw peeled potatoes, sliced thickly; put them together in plenty of cold water and boil until the potatoes are thoroughly cooked; remove from the fire and drain off all the water. Mash them with the potato masher, add a piece of butter the size of an egg, one well-beaten egg, and three spoon- fuls of cream or rich milk. Flour your hands and make into balls or cakes. Put an ounce each of butter and lard
Cook this with the app: pantry check, scaling, and the assistant.