Recipes from The Inglenook Cookbook by The Sisters of the Brethren Church (1906)
FISH, OYSTERS AND GAME
CODFISH BALLS
Take 2 quarts of potatoes mashed and prepared as for the table, 1/2 pound of codfish boiled and freed from bones; 1 egg, salt and pepper. Form into balls and fry brown in hot lard as you do doughnuts.