Name: Baked Fish in Tomato Sauce
Ingredients: 1 tablespoon butter; 1 tablespoon worcestershire; 1 tablespoon flour; 1 egg; half baked; 17 use blue fish; salt; pepper

Why it works: Butter and fish are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,488 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Fish in Tomato Sauce

Ingredients

Directions

J4 can tomatoes; 1 tablespoon Worcestershire;
Melt butter and brown the onion in it. Stir in flour and add tomatoes. Stew slowly until very soft ; then add the well- beaten egg and seasoning. When your fish is about half baked, pour ofif almost all the liquor, and add this tomato sauce ; then return to the oven and complete baking.
— ^Mrs. Jacob Sartorius, Atlanta, Ga. 17
Use blue fish, mackerel, large trout, shad or white fish. Rub the broiler with suet. A four-pound fish will take a half- hour, over a moderate fire. When done, sprinkle with salt and pepper and spread with butter. For broiling, the fish should be split down the back.

Nutrition, whole recipe (rough)

858Calories

40 gProtein

31 gFat

98 gCarbs

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Salmon	100g cooked	208
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Soy Sauce	1 tbsp (15ml)	9
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

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

By Kaufman, Nettie M. 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.

Butter + fishtop 12% of all pairs

Smell alikemoderate

Cooked together4,488 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
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

Fried Fish120 recipes

Fish Croquettes81 recipes

Scalloped Cod69 recipes

Broiled Fish68 recipes

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Baked Fish in Tomato Sauce