Fish Balls

Ingredients

• the remnants of any cold fish
• an equal quantity of mashed potatoes
• a piece of butter
• some milk
• a beaten egg

Method

1. 1

   Break the fish into pieces, remove bones and skin, and shred finely.

2. 2

   Mix with mashed potatoes, butter, milk, and beaten egg to form a stiff batter.

3. 3

   Shape into balls and fry in boiling lard or drippings until light brown.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 62. The excerpt below is the record exactly as published.

FISH BALLS. The remnants of any cold fish, cod, whitefish, turbot, etc., can be used, by breaking the fish to pieces with a fork, removing all the bones and skin, and shredding very fine. Add an equal quantity of mashed potatoes, make into a stiff batter with a piece of butter and some milk, and a beaten egg

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