Fish Balls
From True food values and their low costs, 1916
Presented as published in 1916. 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 True food values and their low costs (1916) by William S. Birge, page 26. The excerpt below is the record exactly as published.
Fish Balls Cook the fish as above. Chop fine and mix with hot mashed potato. Add a spoonful of but- ter and salt-pork fat, also a little pepper
Cook this with the app: pantry check, scaling, and the assistant.