Fish Balls
From The century cook book, 1894
Serves 6
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 16. The excerpt below is the record exactly as published.
a lump of butter size of an egg and let it melt, then stir in a tablespoonful of flour and let cook, but do not brown; add three cups of milk and let come to a boil then break in carefully as many fresh eggs as there are persons to serve. Take the eggs out when the whites are done, place on a shallow dish, pour the fish over the eggs and serve. Salt Cod with Eggs No. 2. Prepare the fish as above and instead of dropping in the eggs whole, put in two and stir in with a fork ; cook three minutes and serve. Fish Balls. Take one part fish and two parts raw potato, about three pints in all. Pare and cut the potatoes in halves, pick the fish, freeing it from bones and put in a kettle with the potatoes, the fish on top; C9ver with water and boil thirty minutes, drain and mash potatoes and fish together, season with salt and pepper and a lump of butter size of an t.g'g, then add two well beaten eggs
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