Codfish Balls
"One cupful raw salt fish, one pint potatoes, one egg well beaten, quarter saltspoonful pepper, and more salt if needed, one teaspoonful of butterr. Wash the fish, pick in half inch pieces, and free from bones. Pare potatoes and cut in quarters. Put fish and potatoes in stewpan, cover with boiling water. Boil twenty-five minutes, or until potatoes are soft. Do not allow potatoes to get soggy. Drain off all water, mash and beat until very light. Add butterr and salt, and when slightly cooled, the eggs, and more salt if needed. Shape them without smoothing much. Slip off into frying hot lard one minute. Fry only five at a time."
Note on the Original Text
Recipes from this era gave minimal, practical instructions, assuming the reader possessed basic kitchen intuition. Precise units such as 'cups' and 'spoonfuls' reflected the informal yet organized nature of household cooking, while terms like 'saltspoonful' (about 1/4 teaspoon) indicate the prevalence of specialized, small measuring tools in historical kitchens. The playful syntax and direct tone—'shape them without smoothing much'—capture the casual yet meticulous approach of Creole cooks. Some ingredients like 'lard' have been translated here to include modern alternatives like neutral vegetable oil for accessibility, but otherwise, the method remains true to its Creole roots.
Title
Cooking in old Créole days. La cuisine créole à l'usage des petits ménages (1903)
You can also click the book image above to peruse the original tome
Writer
Célestine Eustis
Era
1903
Publisher
R.H. Russell
Background
Take a delicious journey back in time with this charming bilingual collection of Creole and American recipes, crafted for cozy households. Célestine Eustis blends French flair with Southern soul, guiding both the novice and seasoned gourmand through the distinct flavors and delightful traditions of old Creole kitchens.
Kindly made available by
Internet Archive
This comforting recipe for Codfish Balls hails from turn-of-the-century Creole New Orleans, as reflected in the 1903 publication 'Cooking in Old Créole Days.' Creole cuisine was an exuberant blend of French, Spanish, African, and Caribbean influences—adapted for humble home kitchens. Salt cod (reliably preserved and widely traded) was an economical and practical choice, while potatoes and eggs provided cheap bulk. Recipes like these underpinned the daily fare of many working-class families, turning simple ingredients into soulful food that bridged cultures.
The original cook would have used a heavy stewpan or iron pot for boiling, a basic potato masher or sturdy fork for mashing the mixture, and a deep cast-iron frying pan or spider for frying in hot lard. Eggs were hand-beaten with a fork or wire whip, and the raw cod and potatoes were picked over and chopped with a kitchen knife. No precise kitchen timers or thermometers—cooking times and judgment were learned through practice.
Prep Time
10 mins
Cook Time
26 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 8½ ounces raw salt cod (if unavailable, substitute with unsmoked cod plus 2 teaspoons salt)
- 1 pound (1 lb) potatoes (about 4 medium potatoes)
- 1 large egg
- 1/8 teaspoon ground black pepper (about a pinch)
- Salt to taste (dependent on saltiness of cod)
- 1 tablespoon (½ ounce) unsalted butter
- Vegetable oil or lard for deep frying (enough to submerge the balls)
Instructions
- To make Codfish Balls using modern ingredients and imperial measurements, begin by preparing 8½ ounces of raw salt cod.
- Rinse the fish thoroughly, then break it into small, bite-sized flakes, checking carefully for any bones.
- Peel and quarter 1 pound (1 lb) of potatoes (about four medium potatoes).
- Place both the potatoes and the salt cod into a saucepan, and cover with boiling water.
- Simmer gently for 25 minutes, or until the potatoes are just tender but not waterlogged.
- Drain the mixture very well, then mash together the fish and potatoes until fluffy and completely combined.
- Add 1 tablespoon (½ ounce) of unsalted butter and freshly ground black pepper to taste, along with additional salt if needed—the saltiness of the cod will vary.
- Let the mixture cool for a few minutes, then incorporate one well-beaten large egg.
- Shape the mixture into rough spheres, around the size of a golf ball, without pressing or smoothing them too much.
- Fry the balls in batches of five at a time in very hot oil—ideally, use a neutral oil with a high smoke point such as sunflower or canola, heated to about 355°F.
- Fry just for one minute, or until golden, draining well before serving.
Estimated Calories
170 per serving
Cooking Estimates
It takes about 10 minutes to get the ingredients ready, 25 minutes to boil the fish and potatoes, and only about 1 minute to fry each batch. Each serving is around 170 calories, and this recipe makes about 8 balls—enough for 4 people.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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