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Shredded Codfish with Macaroni

A baked casserole of macaroni, shredded codfish, eggs, milk, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Shredded Codfish with Macaroni

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the macaroni

  1. Boil the macaroni for 20 minutes, then drain.

  2. Place the macaroni in a pudding dish and sprinkle a third of the shredded codfish over it.

  3. Add enough milk to almost cover the macaroni.

  4. Dust cracker crumbs over the top.

Add the egg custard and bake

  1. Beat the eggs until very light, then mix in ½ cup of milk.

  2. Pour the egg mixture over everything in the dish.

  3. Bake at 350°F (175°C) for 30 minutes.

  4. Serve hot.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Macaroni
Forms the bulk and body of the casserole, holding the layers together.
Shredded codfish
Provides a salty, savoury flavour that seasons the whole dish.
Eggs
Set when baked, binding the milk and macaroni into a custard-like texture.
Milk
Keeps the macaroni moist and, with the eggs, forms the set custard.
Cracker crumbs
Form a crisp, lightly browned topping during baking.

The step that matters

Beating the eggs until very light. Beating incorporates air and evenly distributes the egg proteins through the milk, so the custard bakes smoothly and sets evenly rather than in dense streaks.

“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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