pescatariangluten-freedairy-freenut-freesoy-free
Codfish Balls (No. 1)
From Temperance cook book, 1887
Serves 1
Great care must be taken to have the lard boiling hot.
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
418Calories
32 gProtein
28 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories418 kcal
Protein32 g
Carbohydrates28 g
Fiber3.2 g
Sugars2 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol756 mg
Sodium368 mg
Potassium975 mg
Calcium132 mg
Iron4.7 mg
Magnesium63 mg
Phosphorus538 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C30 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K3.6 mcg
Vitamin B60.8 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1.7 mg
Folate117 mcg
Choline606 mg
Caffeine0 mg
Water292 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 14. The excerpt below is the record exactly as published.
CODFISH BALLS. (No. 1.) The first and most important thing to be remembered is, have the ingredients cooked on the day you wish them to be eaten. Put your codfish to soak the night before, then simmer (not boil), until tender. Have the potatoes freshly cooked and hot. When the fish is done, take out all the bones and pull every lump, no matter how small, apart, until it is light and feathery. Mash the potatoes until they are perfectly smooth; add a little cream or milk and the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.