Fish Puff Balls

Name: Fish Puff Balls
Ingredients: I cup cold flaked fish; i tablespoon butter; | cup flour; I cup boiling milk; 2 eggs; Pepper and salt

From Left-overs made palatable, 1902

Presented as published in 1902. 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

505Calories

49 gProtein

49 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories505 kcal

Protein49 g

Carbohydrates49 g

Fiber0 g

Sugars0.4 g

Total Fat22 g

Saturated Fat3.4 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol512 mg

Sodium932 mg

Potassium604 mg

Calcium105 mg

Iron5.8 mg

Magnesium67 mg

Phosphorus940 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2.5 mcg

Vitamin C0 mg

Vitamin A167 mcg

Vitamin E2.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B124.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.8 mg

Folate147 mcg

Choline294 mg

Caffeine0 mg

Water290 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 49. The excerpt below is the record exactly as published.

FISH PUFF BALLS I cup cold flaked fish i tablespoon butter | cup flour I cup boiling milk . 2 eggs Pepper and salt

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