Fish Balls
From A handbook of home economics, 1912
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
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 16. The excerpt below is the record exactly as published.
Fish Balls 1 c. shredded codfish. Salt and pepper to taste. 2 c. mashed potato. 1 egg. 1 tsp. butter. Boil fish and potato together; drain well. Mash, adding seasoning and beaten egg. Shape in small balls, or drop by spoonfuls into hot fat and fry until a rich brown. Drain on brown paper. Serve hot. If desired, dip in beaten egg and roll in sifted, dried bread or cracker crumbs before frying. 60 A HANDBOOK OF HOME ECONOMICS Creamed Codfish Split salt fish into small pieces. Soak in cold water over night. Pour boiling water over it twice in the morning. Drain and stir into a white sauce to which you have added three eggs, hard cooked, and cut into small pieces. Proportions: 2 c. fish. 3 eggs. % c. white sauce. Serve with baked potatoes. BEANS Sometimes we cannot obtain either meat or fish, or we do not care to serve animal food, yet we must have our protein in some form. Then we find that certain vegetables will work in very well, and peas and beans head the list. This form of protein is not so easily digested, nor is it so thoroughly assimilated by the system, and it would be very unwise to use it commonly, but occasionally it is most acceptable. We may serve plain boiled lima beans, Boston baked beans, or bean soup; but with many the Spanish beans will prove to be the most appetizing. Spanish Beans 2 tbsp. vinegar. Salt to taste
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