{"id":6443,"slug":"codfish-balls","title":"Codfish balls","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of salt codfish","two potatoes","the yolks of three eggs","flour","melted butter"],"ingredients_norm":["salt codfish","potato","egg yolk","flour","butter"],"steps":["Soak one pound of salt codfish in cold water over night.","Then boil in fresh water for ten minutes.","Boil two potatoes in salt water and strain through colander or sieve.","Shred the codfish very fine and mix with the potato and the yolks of three eggs working well together.","Allow to become cool, form into balls, roll in flour and fry in melted butter until nice and golden yellow.","Serve on napkins with quartered lemons and parsley in branches."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w135:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c68bbcbef03770b500b4f681e795249307a78b7431dc501f991982d02f86e67e","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/codfish-balls"}