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Creamed Codfish

A codfish dish mixed with white sauce and beaten egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and sauce are a kitchen classic. They rank in the top 39% of all ingredient pairs, and cooks put them together in 10,895 recipes. The science ↓

Creamed Codfish

Ingredients

Directions

Prepare the codfish

  1. Soak the salt codfish to remove the salt.

  2. Boil the codfish for 30 minutes or until tender.

  3. Pick the codfish into small flakes.

Combine and serve

  1. Add the codfish to the white sauce and heat well.

  2. Just before serving, stir in the beaten 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. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 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 codfish
Provides the main flavor and firm, flaky protein that holds its shape in the sauce.
Egg
Thickens the sauce gently when stirred in and adds richness and body.
White sauce
Forms the creamy base that carries the flaked fish and gives moisture.

The step that matters

Stir in the beaten egg just before serving. Egg proteins set when heated, so adding it to a hot sauce too early can scramble it into lumps. Stirring it in at the end, off the heat or on low, lets it thicken the sauce smoothly.

“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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