Salt Fish Balls
From The school kitchen textbook, 1915
The same mixture may be cooked as hash.
Presented as published in 1915. 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
352Calories
28 gProtein
56 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein28 g
Carbohydrates56 g
Fiber11 g
Sugars2.1 g
Total Fat7.6 g
Saturated Fat1.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol170 mg
Sodium535 mg
Potassium1554 mg
Calcium174 mg
Iron5 mg
Magnesium121 mg
Phosphorus628 mg
Zinc1.7 mg
Copper0.6 mg
Manganese3.6 mg
Vitamin D0.8 mcg
Vitamin C44 mg
Vitamin A51 mcg
Vitamin E1.3 mg
Vitamin K46 mcg
Vitamin B60.9 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate50 mcg
Choline104 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 142. The excerpt below is the record exactly as published.
Salt Fish Balls 1 c. potatoes. ^ egg. ^ c. salt fish. spk. pepper. 1 tsp. butter. Fat for frying
Cook this with the app: pantry check, scaling, and the assistant.