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Mayonaise of Cod

A cold cod fillet topped with mayonnaise, sliced hard‑boiled eggs, and garnished with nasturtium leaves and blossoms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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The recipe

Ingredients

Contains: egg, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Assemble the cod

  1. Flake the cold boiled cod into large pieces.

  2. Cover the cod with mayonnaise dressing.

Top and garnish

  1. Slice the cold hard boiled eggs and arrange them on top.

  2. Garnish with nasturtium leaves and blossoms for decoration.

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

What each ingredient does

Cold boiled cod
Forms the main body of the dish, providing flaky, tender fish.
Mayonnaise dressing
Adds fat and moisture, coating the fish and keeping it creamy.
Cold hard boiled eggs
Add richness and a soft, creamy texture to the dish.

“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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