Fish Balls

Name: Fish Balls
Yield: 3 servings
Ingredients: a quart mashed potatoes; a cup of bits of butter; two teaspoons made mustard; a half teaspoon salt; two eggs beaten; a tablespoon or two of cream or milk; a pint finely shredded and chopped cold salt fish

From The new practical housekeeping, 1890

Serves 3

Some prefer to use twice as much fish as potato.

Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 196. The excerpt below is the record exactly as published.

Fish Balls. — ^Mix a quart mashed potatoes with a cup of bits of butter, two teaspoons made mustard and a half teaspoon salt; FISH 235 stir in two eggs beaten with a tablespoon or two of cream or milk, and add a pint finely shredded and chopped cold salt fish

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