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Ltice and Cod Liver

A dish of boiled rice cooked with cod liver, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Ltice and Cod Liver

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Cook the rice

  1. Boil the rice in water until nearly done.

  2. Remove three-quarters of the water.

Bake and serve

  1. Add the cod liver on top of the rice.

  2. Place the saucepan in a slow oven at 300°F (150°C) for about 30 minutes.

  3. Remove the liver and serve as desired.

  4. Stir the rice with a fork and serve, adding salt and pepper if permitted.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 recipes

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

  3. Rice + livertop 21% of all pairs
    Smell alikemoderate
    Cooked together123 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

Rice
Starch absorbs the cooking water and softens, forming the body of the dish.
Cod liver
Its fat enriches the rice and adds a rich, savoury flavour as it cooks.

The step that matters

Removing three-quarters of the water. The rice must still have enough liquid to finish cooking in the oven. Starch needs water to swell and soften, so removing too much leaves the rice dry and firm.

“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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