pescatariangluten-freedairy-freenut-freesoy-free
Delicate Fishballs
From The Rural cook book, 1907
Serves 3
Handle the mixture lightly.
Presented as published in 1907. 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
433Calories
46 gProtein
31 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein46 g
Carbohydrates31 g
Fiber4.4 g
Sugars4.1 g
Total Fat15 g
Saturated Fat6.8 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol218 mg
Sodium1552 mg
Potassium1210 mg
Calcium115 mg
Iron1.3 mg
Magnesium80 mg
Phosphorus847 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0.2 mg
Vitamin A152 mcg
Vitamin E1.4 mg
Vitamin K5.5 mcg
Vitamin B60.4 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate22 mcg
Choline85 mg
Caffeine0 mg
Water420 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 8. The excerpt below is the record exactly as published.
Delicate Fishballs. — Boil the quantity of codfish that would be re- quired, changing the water once that it may not be too salt. While the fish is hot pick it very fine, so that it will be feathery. It cannot be done fine enough with a fork, and should be picked by hand. At the same time have hot boiled potatoes ready, mash them thoroughly and make them creamy with milk and a good-sized lump of butter. To three cup- fuls of mashed potatoes take I'/i cupful of fish; the fish should not be packed down. Beat one egg lightly and stir into the other ingredients and season to taste
Cook this with the app: pantry check, scaling, and the assistant.