Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups raw salt fish
- 2 pints potatoes
- 2 teaspoonfuls butter
- 1 egg well beaten
- pepper
- salt
Directions
Two cups raw salt fish, 2 pints potatoes, 2 teaspoonfuls butter, 1 egg well beaten, y2 saltspoonful pepper, more salt if needed. Wash the fish, pick in pieces and free from bones. Pare potatoes and cut in quarters. Put potatoes and fish into boiling water and boil until potatoes are soft. Be careful not to let them boil long enough to become soggy. Drain off all the water. Mash and beat the fish and potatoes till very light. Add the butter and pepper, and when slightly cooled add the egg and more salt if needed. Shape into balls, slip them off into a basket and fry in smoking hot lard. These fish balls must be mixed while potatoes and fish are hot.
Mrs. I. J. Bryan.