Fish Balls
From The galley guide, 1923
If salt pork is unavailable, use butter or bacon fat.
Presented as published in 1923. 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 galley guide (1923) by Alexander White Moffat, page 13. The excerpt below is the record exactly as published.
Fish Balls. 1 package shredded codfish (or 2 cups fresh fish meat left over or previously cooked) 2 cups hot mashed potatoes (boiled potatoes mashed) y teaspoon pepper 1 egg well beaten 2 tablespoons milk
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