Codfish Balls
From Principles of cooking, 1914
Consider serving at any meal.
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
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.
one tablespoon of butter, and one egg slightly beaten. Place enough fat in the frying pan to cover the bottom, about one tablespoon, and heat until smoking hot. Drop the mixture by tablespoons into the frying pan and fry until brown, turn once. Calculate cost. At what meal would you serve codfish balls
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