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Boiled Codfish with Egg Sauce

A boiled codfish served with a cornmeal and egg sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and sauce 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 ↓

Boiled Codfish with Egg Sauce

Ingredients

Directions

Prepare

  1. Prepare the boiled codfish and set aside.

Make the cornmeal and serve

  1. In a saucepan, combine cornmeal with water and cook until thickened.

  2. Serve the codfish topped with egg 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. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce 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

Cornmeal
Its starch swells and thickens the water as it cooks, forming a soft, spoonable base.
Egg sauce
Adds richness and moisture, with the eggs' fat and yolk giving a creamy topping.

The step that matters

Cook the cornmeal until thickened. Cornmeal starch must be fully cooked to swell and set smoothly. Undercooked cornmeal stays grainy and tastes raw. Stirring while it cooks helps prevent lumps from forming.

“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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