Fish Balls
From High-Street cook book, 1885
Do not use hands to make them into balls.
Presented as published in 1885. 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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 11. The excerpt below is the record exactly as published.
Fish Balls. Boil together one quart of sliced pota- toes pared, and one large cup of salt fish, about half an hour. Mash, and add two tablespoonfuls of cream or milk, with a small piece of butter size of an egg. and one egg
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