Fish Balls

Name: Fish Balls
Ingredients: 6 potatoes; 2 Aberdeen haddocks; I oz. butter; A breakfastcupful breadcrumbs; 2 eggs

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

1210Calories

44 gProtein

226 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories1210 kcal

Protein44 g

Carbohydrates226 g

Fiber23 g

Sugars14 g

Total Fat38 g

Saturated Fat4.5 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat4.2 g

Omega-30 g

Cholesterol438 mg

Sodium892 mg

Potassium4154 mg

Calcium341 mg

Iron14 mg

Magnesium260 mg

Phosphorus873 mg

Zinc5.4 mg

Copper1.3 mg

Manganese2.3 mg

Vitamin D2 mcg

Vitamin C177 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K25 mcg

Vitamin B63 mg

Vitamin B121.2 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)16 mg

Folate283 mcg

Choline417 mg

Caffeine0 mg

Water800 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 7. The excerpt below is the record exactly as published.

FISH BALLS. 6 potatoes. 2 Aberdeen haddocks. I oz. butter. A breakfastcupful bread- crumbs. 2 eggs

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