Codfish Balls (1940)

Item# Recipe-250-Fish-and-Seafood-Recipes-Codfish-Balls

Product Description

Codfish Balls (1940)
Codfish Balls

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1 cup flaked cooked Fresh Cod

1-1/2 cups Mashed Potatoes

1 Egg, beaten

1 tablespoon Butter, melted

1/4 teaspoon Salt

1/8 teaspoon Pepper

1/2 teaspoon Lemon Juice

Mix ingredients and beat until smooth and fluffy. Shape lightly into balls or cakes. Saute or fry in hot deep fat (375 degrees F.) until browned. Serve hot with Tomato Sauce.

Serves 4.



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Variations:

To use salt cod instead of fresh cod, freshen cod and simmer until tender, 30 to 35 minutes per pound. Use as above.

Add 1 teaspoon dry mustard and 2 teaspoons lemon juice.

Salmon, halibut, pike, perch, freshened salt mackerel and other fish may be used instead of cod. Boil uncooked potatoes and fish together until tender, drain thoroughly, dry over low heat and beat until fluffy and smooth. Add remaining ingredients and proceed as above.

Add 1/4 cup cheese to the Tomato Sauce

Codfish Puffs -- Use 2 eggs instead of 1. Beat mixture 2 minutes with rotary beater. Drop from spoon into hot fat.



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Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.

To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!