Fish Balls
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
418Calories
16 gProtein
79 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories418 kcal
Protein16 g
Carbohydrates79 g
Fiber9.4 g
Sugars3.9 g
Total Fat11 g
Saturated Fat1.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol202 mg
Sodium99 mg
Potassium1981 mg
Calcium83 mg
Iron4.5 mg
Magnesium109 mg
Phosphorus357 mg
Zinc2 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C89 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K9.1 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate91 mcg
Choline201 mg
Caffeine0 mg
Water395 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 106. The excerpt below is the record exactly as published.
Fish Balls 1 c. salt codfish 1 egg 2 c. potatoes K tbsp. butter Pepper
Cook this with the app: pantry check, scaling, and the assistant.