Fish Balls
From The home science cook book, 1902
Keep fish in cold water while picking apart.
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
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 38. The excerpt below is the record exactly as published.
Fish Balls. One cup of salt codfish, soaked and picked fine, and two heaped cups of potatoes, boiled twenty minutes. Drain, mash, and beat fine with one tablespoon of butter and a dash of pepper. Cool slightly, and add one well-beaten egg
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