Recipe: Codfish Balls

Take a pint bowl of CODFISH picked very fine, two pint bowls of whole raw pEELed potatoes, sliced thickly; put them together in plenty of cold water and boil until the potatoes are thoroughly cooked; remove from the fire and drain off all the water. Mash them with the potato masher, add a piece of butter the size of an egg, one well-beaten egg, and three spoonfuls of cream or rich milk. Flour your hands and make into balls or cakes. Put an ounce each of butter [Pg 64]and lard into a frying pan; when hot, put in the balls and fry a nice brown. Do not freshen the FISH before boiling with the potatoes. Many cooks fry them in a quantity of lard similar to boiled doughnuts.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)