Salt Codfish Balls

Name: Salt Codfish Balls
Ingredients: Cut salt cod in pieces; twice as much bulk of hot mashed potatoes; add a well-beaten egg; dredge with flour

From Most for your money cookbook, 1938

Codfish can be purchased already soaked in foreign groceries.

Presented as published in 1938. 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

1940Calories

99 gProtein

61 gCarbs

142 gFat

Full nutrition (34 nutrients)

Calories1940 kcal

Protein99 g

Carbohydrates61 g

Fiber8.7 g

Sugars8.2 g

Total Fat142 g

Saturated Fat46 g

Monounsaturated Fat45 g

Polyunsaturated Fat32 g

Omega-30.4 g

Cholesterol676 mg

Sodium21621 mg

Potassium3683 mg

Calcium483 mg

Iron8.5 mg

Magnesium342 mg

Phosphorus1530 mg

Zinc7 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D116 mcg

Vitamin C0.5 mg

Vitamin A536 mcg

Vitamin E13 mg

Vitamin K47 mcg

Vitamin B62.4 mg

Vitamin B1256 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)20 mg

Folate119 mcg

Choline682 mg

Caffeine0 mg

Water592 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 21. The excerpt below is the record exactly as published.

SALT CODFISH BALLS Cut salt cod in pieces, soak an hour in lukewarm water, remove skin and bones, shred coarsely with a fork. Put over fire in cold water, bring to the boiling point, drain and repeat. Have ready twice as much bulk of hot mashed potatoes seasoned with pepper and enriched with butter or margarine (we use Nucoa). Mix thoroughly, make into cakes, dredge with flour and fry. If you wish to cook them in deep fat, add a well-beaten egg

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