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Crimped Cod a Vltaliennc

Cod slices boiled, then served with Italian sauce and anchovy essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and anchovy are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Crimped Cod a Vltaliennc

Ingredients

Directions

Prepare the cod

  1. Boil the crimped cod slices.

  2. Remove the middle bone and skin from the cod.

  3. Place the cod on a dish without breaking it.

Sauce and serve

  1. Pour Italian sauce over the cod.

  2. Add a little essence of anchovy to the sauce.

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 + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Crimped cod
Forms the main body of the dish as a mild, flaky white fish.
Italian sauce
Adds moisture and savoury flavour across the surface of the fish.
Essence of anchovy
Adds a salty, savoury depth to the sauce.

The step that matters

Place the cod on a dish without breaking it. Cooked cod flakes easily because its muscle fibres separate and its proteins set, so gentle handling keeps the slices whole and neat.

“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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