pescatariangluten-freenut-freesoy-free
Salt Fish Balls
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
These fish balls should be mixed while hot.
Presented as published in 1884. 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
571Calories
47 gProtein
95 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein47 g
Carbohydrates95 g
Fiber16 g
Sugars3.8 g
Total Fat6.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol143 mg
Sodium10694 mg
Potassium2708 mg
Calcium215 mg
Iron6.8 mg
Magnesium193 mg
Phosphorus1116 mg
Zinc2.6 mg
Copper0.9 mg
Manganese3.9 mg
Vitamin D0.6 mcg
Vitamin C89 mg
Vitamin A15 mcg
Vitamin E1.7 mg
Vitamin K50 mcg
Vitamin B61.6 mg
Vitamin B124.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.9 mg
Folate72 mcg
Choline57 mg
Caffeine0 mg
Water610 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 105. The excerpt below is the record exactly as published.
Salt Fish Balls. 1 cup raw salt fish. 1 pint potatoes. 1 teaspoonf ul butter. 1 egg, well beaten. saltspoonful pepper. More salt, if needed
Cook this with the app: pantry check, scaling, and the assistant.