Perfect Codfish Balls

Ingredients

• a pint bowl of codfish
• one and one-half pints of sliced raw potatoes
• a heaping tablespoonful of butter
• a level saltspoonful of pepper
• two beaten egg-yolks
• a little cream

Method

1. 1

   Remove bones from codfish, wash off salt, and boil with potatoes.

2. 2

   Drain, mash, and mix with butter, pepper, and egg yolks.

3. 3

   Shape into balls, fry until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 26. The excerpt below is the record exactly as published.

PERFECT CODFISH BALLS. "Pick up" a pint bowl of codfish, remove every bone, and wash off the excess of salt. Into a granite saucepan put one and one-half pints of sliced raw potatoes, and put the fish in on top of them. Pour cold water over them until they are more than covered, and then bring slowly to a boil. Pour off this water (when the boiling point is reached), add fresh (boiling) water, and cook till the potatoes are done. Now drain well and mash together till fine, after which yoxi may add a heaping tablespoonful of butter, and a level saltspoonful of pep- pr. When nearly cold add two beaten egg- yolks, and if not too soft to make into balls or cakes, a little cream

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