Fish Balls
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. S. Ackerman, Chicago, III.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 175. The excerpt below is the record exactly as published.
FISH BALLS — If salt cod 'be used, shred it finely and soak 6 hrs. Boil Yz ^an hr,, and let it cool. Mash potatoes to a cream, allow half as much potatoes as you have fish. Mix and heat by setting in a pan of boiling water over the fire, stirring frequently. When hot, beat in an q.%^, whip smooth; let the paste get cold, .make into balls or cakes, roll in flour, and set on ice. Of course, this should be done over night. In the morning fry in deep boil- ing beef dripping, clarified, or in cottolene or other f
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