Salt Fish Balls

Ingredients

• One cup raw salt fish
• i pint potatoes
• i teaspoonful huttcr
• i egg, well beaten
• J-;-saItspoonful pepper

Method

1. 1

   Wash fish, pick into pieces, boil with potatoes, mash, add butter, pepper, and egg, shape into balls, and fry in hot lard.

Nutrition per serving

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 6. The excerpt below is the record exactly as published.

Salt Fish Balls ; But- ■ t-cred Toast ; CofEee. -^^ Dinner.— Roast Turkey, Cranberry Sauce ; Mashed Potatoes ; Turnips ; Celery ; White Bread and Butter ; Pumpkin Pic. Supper.— Thin Bread and Butter; Cold Turkey; Canned Peaches; New Years Cakes ; Tea. Salt Fish Balls.— One cup raw salt fish, i pint potatoes, i teaspoonful huttcr. i ee^, well beaten, J-;-saItspoonful pepper, more salt, if needed. Wash the fish, pick in half-inch pieces and free from bones. Pare the potatoes and cut in cjuarters. Put the potatoes and fish in a slew pan and cover with boiling water. Boil twenty-five minutes, or till the potatoes are soft. Drain off all the water ; mash and beat the fisn and potatoes till very light. Add the butter and pepper, and when slightly cooled add the egg and more salt if needed. Shape in a table spoon without smoothing much. Slip them off into a basket, and fry in smoking hot lardoxs.^ minute The lard should be hot enough to brown a piece of bread while you count forty. Drain on soft paper. MONDAY, JAN. Scrambled Eggs; Breakfast. — Hominy, with Cream; VVhite Bread and Butter ; Coffee. ■ ™ Dinner — Turkey Soup and Crackers; Broiled Mutton Chops; Fried Potatoes; White Bread and Butter; Oranges. Supper.— Hot Rolls; Butter; Dried Beef ; Currant Jelly ; Plain Cake; Tea. Turkey Solip.— Place the turkey bones in a kettle and cover with cold water. Let come to a boil and then simmer for two hours. Put the kettle in a cold place, and when the soup is cool skim off all the fat and bones, bits of meat, etc. Put on the stove and boil for half an hour. Season with pepper and salt. TUESDAY, JAN. Breakfast.— Oranges ; Buckwheat Griddle Cakes, with ^^m Maple Syr^jp; \Vhite Bread and Butter ; Coffee. ^^^ Dinner.— Broiled Meat Cakes; Baked Potatoes; Canned Stewed Tomatoes ; White Bread and Butter ; Pumpkin Pie. Supper.— Fried Hominy ; Graham Bread and Butter; Cut up Oranges ; Plain Cake ; Cocoa. Broiled Meat Cakes — Chop lean raw ^^^y quite fine. Sea- son with salt, pepper and a little chopped onion. Make it into small, fiat cakes and broil on a well-greased gridiron or on a hot frying-pan. Turn the cakes very often. WEDNESDAY, JAN. Breakfast.- Wheatlet, with Cream ; Fried Ham and BH Eggs; White Bread and Butter; Coffee. -■- Dinner. — Corned Beef ; Cabbage; Creamed Potatoes ; White Bread and Butter ; Steamed Pudding ; Sauce. Supper.— Cold Sliced Corned Beef ; Hot Baked Apples ; White and Graham Bread ; Ginger Snaps ; Tea. Steamed Pudding.— One pint bread crumbs, one egg (well beaten), one cup molasses, one cup cold water, one cup flour, one teaspoonful soda, one teaspoonful cinnamon, one teaspoonful cloves, one half teaspoonful allspice, a little salt. Steam three hours. Sai'ce — One cup sugar, one-half cup butter, one egg, (well beaten

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