pescatariangluten-freenut-freesoy-free

Dropped Fish Balls

Name: Dropped Fish Balls
Yield: 1 servings
Ingredients: Pick 1 pt. of raw fish very fine; 2 large pts. of pared potatoes; butter size of an egg; 2 eggs, well-beaten

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. D. E. Gentry, Glencoe, III.

Presented as published in 1912. 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

391Calories

24 gProtein

52 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories391 kcal

Protein24 g

Carbohydrates52 g

Fiber9.9 g

Sugars0.4 g

Total Fat9.9 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol384 mg

Sodium975 mg

Potassium1399 mg

Calcium195 mg

Iron20 mg

Magnesium106 mg

Phosphorus431 mg

Zinc2.7 mg

Copper2.7 mg

Manganese4.1 mg

Vitamin D2.1 mcg

Vitamin C16 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.9 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.9 mg

Folate77 mcg

Choline294 mg

Caffeine0 mg

Water331 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 175. The excerpt below is the record exactly as published.

DROPPED FISH BALLS.— Pick 1 pt. of raw fish very fine. Put 2 large pts. or pared potatoes into a boiler and the fish on top of them, cover with boiling water, and boil Y^ hr. Drain ofif all the water and mash fish and potatoes together until fine and light. Add butter size of an tg^, a little pepper, and 2 eggs, well-beaten

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