Codfish Balls
From Principles of cooking, 1914
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Presented as published in 1914. 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
578Calories
57 gProtein
78 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein57 g
Carbohydrates78 g
Fiber15 g
Sugars0.2 g
Total Fat18 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol330 mg
Sodium1904 mg
Potassium2481 mg
Calcium248 mg
Iron28 mg
Magnesium184 mg
Phosphorus874 mg
Zinc3.4 mg
Copper4 mg
Manganese6 mg
Vitamin D1 mcg
Vitamin C23 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B61.2 mg
Vitamin B123.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.5 mg
Folate68 mcg
Choline147 mg
Caffeine0 mg
Water586 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 17. The excerpt below is the record exactly as published.
Codfish Balls. — Remove the skin and bones from one cup of codfish and cut it into small pieces. Wash the fish in cold water; add two cups of raw potatoes also cut into small pieces. Put into a saucepan, cover with boiling water, and cook until the potatoes are done. Drain, 1 The cellulose is included in the carbohydrate. PRINCIPLES OF COOKING 45 mash, add a speck of pepper, one tablespoon of butter, and one egg
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