Fish Balls
A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).
A historical recipe
Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a spoon and knife
- 1 piece ginger
- 1 small onion
- two eggs
Method
- 1 lb.
- white fish meat 2 ounces of pork fat 1 piece ginger 1 small onion 1 teaspoon salt ½ teaspoon pepper 3 teaspoons soy bean sauce Remove bones and skin from fish and chop fish, ginger and onion in a meat chopper until very fine.
- Take out and put into a large bowl.
- Beat whites of two eggs, add fish mixture, beat the entire mixture until light.
- Shape the ingredients into balls, with a spoon and knife, drop the balls in deep red hot fat;
- when brown remove from fat, place the balls on a paper to drain off the oil.
- Serve hot.