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Gravy, or Thin Mulligatunny

Thin Mulligatun is a thin gravy made from stock, rice, and turmeric.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rice and turmeric are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,941 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Gravy, or Thin Mulligatunny

Ingredients

Directions

Prepare

  1. Prepare a good stock as the base for the soup.

  2. Boil the rice according to the instructions provided on page 302.

  3. Add ¼ teaspoon of turmeric to the rice for color.

Serve

  1. Serve the thin mulligatun with the boiled rice.

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 + turmerictop 3% of all pairs
    Smell alikemoderate
    Cooked together1,941 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Forms the starchy base that is served alongside the soup.
Good stock
Provides the liquid and savory flavor base for the soup.

“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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