Codfish Balls

Ingredients

• 1 pound of salt codfish
• 8 potatoes
• black pepper
• 1 egg or 2 or 3 yolks
• very little butter
• plenty of flour

Method

1. 1

   Soak the codfish in water to freshen it, boil in two waters, and pick free from bones.

2. 2

   Mash the codfish with hot boiled potatoes, add seasoning, and form into balls.

3. 3

   Drop in hot lard and fry until brown.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 277. The excerpt below is the record exactly as published.

Codfish balls ( 18 with 1% lbs fish etc. 24 cents.) Fried rnush (4 orders 4 cents.) Potatoes baked, and a la Francaise (10 cents.) Muffins (No. 582 ; 18, 14 cents.) French rolls (30, 12 cents.) Corn batter cakes (i qt 9 cents.) Milk 2 gal. 24, cream 2 qts 40, butter 1 5^ lbs 25, syrup 8, cofTee 8, tea 2, choc- olate 8, bread 4, sugar 12 {131 cents.) Total $3 68 ; 40 persons ; little over 9 cents a plate. 911— Codfish Balls. S09— Chease Pondue. Is the name of a sort of cheese omelet There should be nearly as much fish used as potato, say i pound of salt codfish to 8 potatoes. Codfish balls cannot be made very good with cold mashed pota- toes; all should be fresh boiled for the purpose and made up hot. Steep a pound of codfish in water to COOKING lOR PROFIT. I2Q freshen it, boil in two waters, pick free from bones, mash it thoroughly in a pan with a potato masher. Turn m the hot potatoes and pound them together, add a seasoning of black pepper, very little butter and, \i you choose, i egg or 2 or 3 yolks. Make up in balls either round or flattened with plenly of flour

Cook this with the app: pantry check, scaling, and the assistant.