Fish Balls
From The child's cookery book, 1900
Presented as published in 1900. 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 child's cookery book (1900) by Louisa S. Tate, page 5. The excerpt below is the record exactly as published.
Fish Balls Break the remains of any cold fish to pieces with a fork, remove all skin and bone, and shred very fine, add the same quantity of mashed potato, and make it into a stiff paste with butter, a little milk, and the yolk of one egg, pepper, and salt. Flour the hands well, and make into small round balls. Put about two ounces of dripping
Cook this with the app: pantry check, scaling, and the assistant.