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Codfish Axd Macaroni

A casserole of salted codfish, macaroni, hard‑boiled eggs, and a creamy butter‑flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Codfish Axd Macaroni

Ingredients

Directions

Prepare the fish

  1. Soak one-half pound salt codfish overnight.

  2. Steam the codfish until tender, remove all bones, and break into small flakes.

Assemble the dish

  1. Place a layer of cooked macaroni on a dish.

  2. Add a layer of fish flakes.

  3. Add a few slices of hard-boiled eggs.

  4. Add another layer of macaroni.

  5. Add a final layer of fish flakes on top.

  6. Set the assembled dish in a warm place while you prepare the sauce.

Make the sauce

  1. To make the sauce, melt one tablespoonful of butter and one tablespoonful of flour together, adding one-quarter teaspoonful of salt and a little pepper.

  2. Stir the mixture until creamy.

  3. Add a cup of hot milk and stir until thickened.

Finish and serve

  1. Pour the sauce over the fish and macaroni layers.

  2. Sprinkle with minced parsley. Serve hot.

Nutrition, whole recipe (rough)

251Calories
8 gProtein
20 gFat
12 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Salt1 tsp (6g)0
Codfishnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Codfish
Provides the main salty, savoury fish flavour and the flaky protein layers.
Macaroni (in the method)
Forms the bulk and body of the casserole, holding the layers together.
Eggs (in the method)
Adds richness and soft body between the layers of fish and pasta.
Butter
Adds fat and richness, and forms the base of the thickened sauce.
Flour (in the method)
Thickens the sauce as it cooks with the butter and milk.
Milk
Forms the liquid of the sauce, which thickens as it heats.

The step that matters

Cooking the butter and flour before adding the milk. Flour must be stirred into melted butter and cooked briefly so its starch can thicken the milk smoothly. Adding hot milk too fast or without stirring can leave lumps or a thin, pasty sauce.

“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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