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Salt Codfish Balls and Cakes a la Maria Mathilda
From The Swedish, French, American cook book, 1918
Serves 6
Serve for breakfast with boiled eggs.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 134. The excerpt below is the record exactly as published.
Salt Codfish Balls and Cakes a la Maria Mathilda Boulettes de Morue salee, a la. Marie Mathilde Select a nice white salt codfish, soak in cold water overnight. When ready to use, put in hot water (say two pounds of cod in a quart of water); after it comes to a boil, cook three minutes; when cold enough to handle, rub nice and smooth; remove all bones. [Codfish for balls and cakes should not go through the ma¬ chine as it makes the fish crumby. It ought to be shredded with the fingers and freed from all bones and lumps.] Measure the codfish by cups. In the meantime, cook potatoes. To two cups of mashed potatoes take one cup of cod. Stir together with one grated onion, pepper and salt to taste; a few drops of Worcester¬ shire sauce. When potatoes and fish are cold enough to handle, add to three cups of the mixture one egg; stir again with spoon until nice and creamy; add a little piece of butter and some cream
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