Fish Balls
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 50. The excerpt below is the record exactly as published.
FISH BALLS. After removing all the bones from the fish (which has been previously soaked and boiled to pieces), pick into shreds, and then let it drain. To 88 TWENTIETH CENTURY HOME COOK BOOK. one pound of fish, allow one dozen Irish potatoes, boiled and mashed very fine ; season with pepper, salt, and a teacup of sweet milk ; break one e^g: : then mix all together, make into rolls and bake a light brown. FISH BALLS. One cup chopped codfish, whites of two eggs, the yolks of same ; beat and mix well with two cups of mashed potatoes, and a spoonful of butter
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