pescatariannut-freesoy-free
God Fish Balls
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
450Calories
28 gProtein
83 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein28 g
Carbohydrates83 g
Fiber15 g
Sugars0.2 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol59 mg
Sodium1550 mg
Potassium2027 mg
Calcium231 mg
Iron28 mg
Magnesium156 mg
Phosphorus578 mg
Zinc2.4 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0.3 mcg
Vitamin C23 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B61.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.8 mg
Folate58 mcg
Choline11 mg
Caffeine0 mg
Water453 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 24. The excerpt below is the record exactly as published.
God Fish Balls. Soak salt cod fish 24 hours, then boil until tender, pick into shreds and remove all bone and drain. To 1 pound of fish, allow 1 dozen Irish potatoes ; boiled and mashed fine. Add 1 teacup rich milk, pepper and salt, and 1 beaten egg
Cook this with the app: pantry check, scaling, and the assistant.