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Creamed Salt Cod

Creamed Salt Cod is a dish of shredded salt cod mixed with white sauce, optionally enriched with cream, green pickle, and hard‑boiled egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Creamed Salt Cod

Ingredients

Directions

Prepare

  1. Soak the salt cod or place it in a colander and pour boiling water over it two or three times.

  2. Prepare a white sauce as you would for Creamed Salmon.

Make and serve

  1. Add 2 cups of the shredded fish to the white sauce and heat until smoking hot.

  2. If desired, stir in ½ cup of cream.

  3. If desired, add 1 tablespoon of minced green pickle and 1 chopped hard-boiled egg.

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. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Sauce + eggtop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Salt cod
Provides the main fish flavour and body of the dish once soaked and shredded.
White sauce
Forms the creamy base that binds the shredded fish together.
Cream
Adds richness and a softer, smoother texture to the sauce.

The step that matters

Heating the fish in the white sauce. Salt cod must be soaked or rinsed with boiling water first to remove excess salt; skipping this leaves the dish overly salty. Heating the sauce until smoking hot, without boiling it hard, keeps it smooth rather than letting it separate or scorch.

“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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