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Creamed Salt Codfish

A creamy dish of salt codfish mixed with thin white sauce, beaten egg, and garnished with hard boiled egg slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sauce and egg 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 Salt Codfish

Ingredients

Directions

Prepare the fish

  1. Pick salt codfish into pieces and soak in lukewarm water until softened.

Make the creamed fish

  1. Drain the fish and add ½ cup Thin White Sauce.

  2. Just before serving, stir in 1 beaten egg.

  3. Garnish with slices of hard boiled eggs.

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 + eggtop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Sauce and egg 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 savory flavor and flaky, meaty texture once soaked and softened.
Thin white sauce
Adds moisture and a creamy body that coats the flaked fish.
Beaten egg
Gently thickens the sauce and adds richness when stirred in.

The step that matters

Stirring in the beaten egg. Egg proteins set with heat, so if the egg is added too early or the mixture is too hot, it can scramble or turn grainy. Adding it just before serving and stirring gently 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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