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Fish Balls

Name: Fish Balls
Yield: 1 servings
Ingredients: 1 cup salt fish picked in pieces and freed from bones; 2 cups potatoes peeled and cut in small pieces; 1 teaspoon of butter; 1 well beaten egg; a little pepper; a little more salt if needed

From The household cook book, 1902

Serves 1

These are delicious.

Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 41. The excerpt below is the record exactly as published.

FISH BALLS. To 1 cup salt fish picked in pieces and freed from bones, take 2 cups potatoes peeled and cut in small pieces; put all in a pan togeth- er, cover with boiling water and boil till the potato is soft but not soggy — about 25 minutes. Then drain, and mash and beat till very light; add a little pepper, 1 teaspoon of butter, and, when cooled a little, 1 well beaten egg, with a little more salt if needed

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