Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Codfish Balls
From The Henderson cook book, 1914
Serves 4
Fry gently with boiling hot lard.
A modern interpretation · AI-generated from the original record
Ingredients
- First boil soaked cod
- an equal quantity of potatoes, boiled and mashed
- moisten it with beaten eggs or milk
- a bit of butter
- a little pepper
Method
Chop the cod fine, mix with mashed potatoes, moisten with beaten eggs or milk, add butter and pepper.
Form into small, round cakes, flour the outside, and fry in hot lard until a delicate brown.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 5. The excerpt below is the record exactly as published.
CODFISH BALLS. First boil soaked cod, then chop fine, put to it an equal quantity of potatoes, boiled and mashed; moisten it with beaten eggs or milk, a bit of butter and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.