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Salt Codfish in Milk

Salt codfish soaked overnight, then cooked in milk with wheat germ meal for five hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Salt Codfish in Milk

Ingredients

Directions

Soak and cover

  1. Soak the salt codfish in water overnight.

  2. Place the soaked fish in an earthen dish and cover it with milk.

Cook

  1. Add the wheat germ meal to the dish.

  2. Cook in an Aladdin Pail for five hours.

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 + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + fishtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,432 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Fish + wheattop 15% of all pairs
    Smell alikemoderate
    Cooked together37 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

What each ingredient does

Salt codfish
Forms the main body of the dish, and soaking draws out its preserving salt.
Milk
Covers the fish during cooking, keeping it moist and tender.
Wheat germ meal
Adds a toasty, nutty flavour to the milk.

The step that matters

Soaking the salt codfish overnight. Salt cod is heavily salted to preserve it. Soaking it long enough draws out that salt before the fish cooks in milk. If it is under-soaked, the finished dish will taste too salty.

“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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