Fish Balls
From Principles of cookery, 1910
Drain on soft paper.
Presented as published in 1910. 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
579Calories
51 gProtein
79 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein51 g
Carbohydrates79 g
Fiber9.4 g
Sugars3.9 g
Total Fat10 g
Saturated Fat2 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol329 mg
Sodium1060 mg
Potassium2442 mg
Calcium126 mg
Iron5.2 mg
Magnesium156 mg
Phosphorus1176 mg
Zinc2.9 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D1.6 mcg
Vitamin C89 mg
Vitamin A89 mcg
Vitamin E2 mg
Vitamin K9.1 mcg
Vitamin B61.6 mg
Vitamin B125.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.7 mg
Folate91 mcg
Choline201 mg
Caffeine0 mg
Water645 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 91. The excerpt below is the record exactly as published.
Fish Balls. In a stew pan put one pint potatoes, pared and quartered, and one cup salt cod fish which has been picked apart in cold water. Cover with boiling water and cook until the potatoes are soft. Drain in a colander till no water can be shaken out. Return to pan, mash thoroughly, add salt if needed, a shake of pepper, one teaspoon butter, one raw egg
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