Fresh Fish Balls
From Table Talk's illustrated cook book, 1906
Can substitute boiled rice for potatoes.
Presented as published in 1906. 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
303Calories
8 gProtein
44 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein7.7 g
Carbohydrates44 g
Fiber4 g
Sugars3.5 g
Total Fat11 g
Saturated Fat4.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol45 mg
Sodium637 mg
Potassium469 mg
Calcium98 mg
Iron1.9 mg
Magnesium31 mg
Phosphorus145 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0.2 mg
Vitamin A111 mcg
Vitamin E0.6 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate62 mcg
Choline66 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 9. The excerpt below is the record exactly as published.
FRESH FISH BALLS. From the remains of a fish remove skin and bones, break with a fork into fine flakes, season well and set aside over night, mixing with it next morning an equal amount of mashed and seasoned potatoes; making it into cakes or balls. This is an agreeable variation of the usual fish ball made with salted fish. Another and somewhat original variation is to substitute boiled rice for the potatoes, binding together with beaten egg
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