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Codfish Balls

Name: Codfish Balls
Yield: 5 servings
Ingredients: After removing all the bones from the fish (which has been previously soaked and boiled to pieces); to one pound of fish, allow one dozen Irish potatoes; and a teacup of sweet milk; break one egg; season with pepper, salt

From Twentieth century home cook book, 1905

Serves 5

Presented as published in 1905. 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

355Calories

26 gProtein

62 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories355 kcal

Protein26 g

Carbohydrates62 g

Fiber12 g

Sugars0 g

Total Fat1.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol80 mg

Sodium1185 mg

Potassium1701 mg

Calcium174 mg

Iron22 mg

Magnesium126 mg

Phosphorus417 mg

Zinc2 mg

Copper3.2 mg

Manganese4.8 mg

Vitamin D0.2 mcg

Vitamin C19 mg

Vitamin A16 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.4 mg

Folate41 mcg

Choline29 mg

Caffeine0 mg

Water363 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 50. The excerpt below is the record exactly as published.

CODFISH BALLS. After removing all the bones from the fish (which has been previously soaked and boiled to pieces), pick into shreds, and then let it drain. To 88 TWENTIETH CENTURY HOME COOK BOOK. one pound of fish, allow one dozen Irish potatoes, boiled and mashed very fine ; season with pepper, salt, and a teacup of sweet milk ; break one e^g

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