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Baked Codfish

A baked codfish mixed with potatoes, butter, milk, and flour, then baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Codfish

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Soak, boil, and pick the salt fish as for fish balls.

  2. Add an equal quantity of mashed or chopped potatoes, butter, and enough warm milk to make it soft.

Bake

  1. Transfer the mixture to a buttered dish.

  2. Rub butter over the top and sprinkle with sifted flour.

  3. Bake at 400°F (200°C) for about 30 minutes until rich brown.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

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

  3. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Fish + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together1,432 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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 fish
Provides the main savoury flavour and the flaky body of the dish.
Potatoes
Add starch and bulk, giving the mixture a soft, moist texture that holds together.
Butter
Adds richness and fat, and helps the top brown in the oven.
Warm milk
Moistens the mixture so it becomes soft and easy to spread.
Sifted flour
Dusted on top, it helps the surface brown and form a light crust.

The step that matters

Add enough warm milk to make it soft. Potato and fish absorb liquid unevenly, so adding milk gradually until the mixture is soft keeps it moist. Too little milk leaves it dry and crumbly after baking.

“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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