Cod Fish Balls
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- 2-2/3 cups potatoes
- 1 tablespoon butter
- 1 egg
- six fish
Method
- 1 cup "picked up" codfish.
- 2-2/3 cups potatoes.
- 1 egg well beaten.
- 1 tablespoon butter.
- Few grains pepper.
- PROCESS: Wash fish and cover with cold water;
- let stand several hours, "pick up" in small pieces.
- Wash, pare and cut potatoes in small cubes, measure them, soak in cold water for an hour;
- cook with fish in boiling water until potatoes are soft.
- Drain through a sieve until quite dry;
- return to sauce-pan in which they were cooked, mash thoroughly that there may be no lumps left in potatoes.
- Add butter, egg and pepper.
- Beat with a slotted wooden spoon until very light.
- Season with salt if necessary.
- Take up by rounded tablespoons, place in croquette basket and fry one minute in deep hot Cottolene (frying six fish balls at a time);
- drain on brown paper.
- Allow fat to reheat between fryings.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.