Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 1 pint of boiled fish
- 1 cupful of milk
- 1 tablespoonful of butter
- 1 teaspoonful of chopped of flour
- two cupfuls of cooked
- one cup of raw salt fish
- one pint of potatoes
- one teaspoonful of butter
- a tablespoonful of water to one egg
- a teaspoonful of butter
- 1 even teaspoonful of salt
- 2 eggs
- 2 heaping tablespoonfuls 1 teaspoonful of chopped of flour
- one egg
- one large cupful of boneless cod fish
- 37 cover
- one-half saltspoonful of pepper
- parsley
- pepper
- salt
Directions
1 pint of boiled fish; 1 cupful of milk;
1 even teaspoonful of salt; % teaspoonful of pepper; Yolks of 2 eggs; 1 tablespoonful of butter;
2 heaping tablespoonfuls 1 teaspoonful of chopped
of flour; parsley.
Melt the butter; rub into it the flour, let bubble a minute, then add the milk (heated). Cook until thickened and remove from fire. Add the beaten yolks, stirring all the time, and return to fire to cook the eggs. Season the fish with salt and pepper, and squeeze a little lemon juice over it. Mix in the sauce and add the chopped parsley. Spread on flat dish to stiffen. Let stand several hours; it will then mold without difficulty. Make out in chop form, roll in beaten egg (diluted with a tablespoonful of water to one egg), then in crumbs and put aside to harden before frying. When ready to fry, immerse in smoking fat and color a light brown. Serve with a Hollandaise sauce or a rich tomato sauce.
COD FISH BALLS, No. 1.
Soak over night one large cupful of boneless cod fish. In the morning pull it to pieces (uncooked) ; to this add two cupfuls of cooked, mashed, Irish po- tatoes, one egg, a teaspoonful of butter, and a large kitchen spoonful of cream. Dust with cayenne. Make into balls the size of a small egg, dredge with flour, and fry to a good brown in hot fat.
COD FISH BALLS, No. 2.
Pick to pieces, in a deep pan of water, one cup of raw salt fish. Pare and cut in quarters one pint of potatoes. Put these together in a stewpan and
FISH, LOBSTER, SHELL-FISH. 37
cover with boiling water. Boil twenty-five minutes, or until potatoes are soft. Do not boil until potatoes are soggy. Drain off all water, mash and beat the mixture until very light. Add one teaspoonful of butter and one-half saltspoonful of pepper. When slightly cooled, add one egg, well beaten, and more salt, if needed. Fry but five at a time in deep fat, as more will cool the lard too much. Dip a large spoon in the hot lard, take up a spoonful of the cod fish mixture and drop into the lard. Drain on manilla paper.