Fish Balls

Ingredients

• 1 cup salt codfish
• 2 heaping cups potatoes
• 1 egg
• y2 tablespoon fat
• Ys teaspoon pepper

Method

1. 1

   Wash fish in cold water and pick in very small pieces.

2. 2

   Wash, pare and soak potatoes, cutting in pieces of uniform size before measuring.

3. 3

   Cook fish and potatoes in boiling water to cover until potatoes are soft.

4. 4

   Drain thoroughly through strainer, return to kettle in which they were cooked and mash thoroughly; add fat, egg, well-beaten, and pepper.

5. 5

   Beat with a fork 2 minutes.

6. 6

   Add salt if necessary.

7. 7

   Take up by spoonfuls, put in frying-basket and fry one minute in deep fat.

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 12. The excerpt below is the record exactly as published.

FISH BALLS. 1 cup salt codfish 2 heaping cups potatoes 1 egg y2 tablespoon fat Ys teaspoon pepper

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