Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

gluten-freenut-free

Cod Fish Balls

Name: Cod Fish Balls
Yield: 2 servings
Ingredients: 2 cups raw salt fish; 1 egg, well beaten; 2 pints potatoes; 3^ saltspoon pepper; 2 teaspoons butter

From Delta Gamma cook book, 1922

Serves 2

Mabel M. Bryan (Sigma)

A modern interpretation · AI-generated from the original record

Ingredients

2 cups raw salt fish
1 egg, well beaten
2 pints potatoes
3^ saltspoon pepper
2 teaspoons butter

Method

Wash fish, pick in pieces and free from bones.
Boil potatoes and fish until soft.
Drain water, mash and beat fish and potatoes until light.
Add butter and pepper.
When cool, add egg, shape into balls, and fry in hot lard.

Nutrition per serving

547Calories

48 gProtein

80 gCarbs

8 gFat

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 4. The excerpt below is the record exactly as published.

Cod Fish Balls 2 cups raw salt fish 1 egg, well beaten 2 pints potatoes 3^ saltspoon pepper 2 teaspoons butter

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