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Codfish for Breakfast

A baked codfish breakfast dish with butter, cream, flour, pepper, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Codfish for Breakfast

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the fish

  1. Preheat the oven to 400°F (200°C).

  2. Remove all bones from the codfish.

  3. Place the fish in a frying pan covered with cold water and heat gradually.

  4. Simmer for 10 minutes, then drain.

Make the sauce

  1. Add pepper, butter, and cream.

  2. Reserve 2 tablespoons of cream for the flour.

  3. Gradually mix the flour into the reserved cream until smooth.

  4. When the cream simmers, add the flour mixture.

  5. Let it boil for 2-3 minutes.

  6. Stir in the well-beaten egg.

Serve

  1. Serve immediately.

  2. Garnish with points of dry toast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Codfish
Provides the main body and flavour of the dish.
Butter
Adds richness and a smooth, rounded mouthfeel to the sauce.
Cream
Makes the sauce rich and creamy, helping it thicken and feel smooth.
Flour
Thickens the cream into a smooth sauce as it heats and boils.
Egg
Sets with gentle heat, adding body and thickening the sauce further.

The step that matters

Stir in the well-beaten egg. Egg proteins set when heated, so if the sauce is boiling hard or the egg is added too early, it can curdle or turn grainy. Remove the pan from strong heat first and stir steadily.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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