pescatariangluten-freenut-freesoy-free
Fish Balls
From Royal Victoria cook book, 1900
Serves 1
Mrs. H. H. Morris.
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
612Calories
58 gProtein
79 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein58 g
Carbohydrates79 g
Fiber9.4 g
Sugars3.9 g
Total Fat10 g
Saturated Fat2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol298 mg
Sodium226 mg
Potassium2957 mg
Calcium120 mg
Iron5.4 mg
Magnesium185 mg
Phosphorus836 mg
Zinc3.1 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D3.1 mcg
Vitamin C91 mg
Vitamin A108 mcg
Vitamin E2.1 mg
Vitamin K9.4 mcg
Vitamin B62 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.7 mg
Folate107 mcg
Choline356 mg
Caffeine0 mg
Water587 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 9. The excerpt below is the record exactly as published.
FISH BALLS.—One cup dessicated cod, 1 teaspoon butter, 1 pint potatoes, 1 egg well beaten, a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.