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Fish Balls

Name: Fish Balls
Yield: 1 servings
Ingredients: One can salmon; 1 pint mashed po- tatoes; 1 teaspoon of salt; 1 teaspoon of pepper; fry in butter

From Royal Victoria cook book, 1900

Serves 1

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

Nutrition per serving

527Calories

14 gProtein

62 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories527 kcal

Protein14 g

Carbohydrates62 g

Fiber9.3 g

Sugars8.1 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat3.8 g

Omega-30.4 g

Cholesterol73 mg

Sodium3709 mg

Potassium1409 mg

Calcium170 mg

Iron1.7 mg

Magnesium75 mg

Phosphorus333 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D0.5 mcg

Vitamin C0.5 mg

Vitamin A246 mcg

Vitamin E1.4 mg

Vitamin K15 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.7 mg

Folate34 mcg

Choline72 mg

Caffeine0 mg

Water376 g

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 7. The excerpt below is the record exactly as published.

FISH BALLS.—One can salmon, 1 pint mashed po- tatoes, 1 teaspoon of salt, 1 teaspoon of pepper. Mix, make into balls, fry in butter

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