Dinner
Fish-balls
Fish-balls, preserved from Marion Harland’s 1903 cookbook with ingredient cues including if salt cod be used, shred it finely and soak six hours.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- If salt cod be used, shred it finely and soak six hours.
- Boil half an hour and let it cool.
- Mash potatoes to a cream;
- allow half as much potato as you have fish.
- Mix and heat by setting in a pan of boiling water over the fire, stirring frequently.
- When hot, beat in an egg, whip the mixture smooth;
- let the paste get cold, make into cakes or balls, roll in flour and set on ice.
- Cold fresh cod makes delicious “balls.” Proceed as with the salt, leaving out the soaking, and salting to taste.
Historical transcription
Source method
- 1
If salt cod be used, shred it finely and soak six hours. Boil half an hour and let it cool. Mash potatoes to a cream; allow half as much potato as you have fish. Mix and heat by setting in a pan of boiling water over the fire, stirring frequently. When hot, beat in an egg, whip the mixture smooth; let the paste get cold, make into cakes or balls, roll in flour and set on ice. Of course, this should be done over night. In the morning fry in deep boiling beef dripping, clarified, or in cottolene or other fat. Cold fresh cod makes delicious “balls.” Proceed as with the salt, leaving out the soaking, and salting to taste.
Nutrition pending
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