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Dumnowurdee Pullow

A stuffed fowl roasted with figs, almonds, raisins, and spices, served with a creamy almond sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,058 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

Dumnowurdee Pullow

Ingredients

Directions

Prepare the fowl

  1. Clean and wash the capon or fowl thoroughly.

  2. Prick it with a fork.

  3. Rub the fowl with coarse sea salt, ground anise, and cumin seeds. Wash each off with water.

  4. Pound the figs with ginger, garlic, and salt, adding a little water. Rub this mixture over the fowl and set aside for 30 minutes.

Make the stuffing

  1. Heat ghee in a saucepan.

  2. Fry the sliced onion until golden brown.

  3. Remove the onion and mix with chopped almonds, raisins, and pounded sugar.

  4. Stuff the mixture into the fowl.

  5. Sew it up.

Roast and make the sauce

  1. Place it on a spit to roast.

  2. Grind blanched almonds with a little water, cream, coarse tyre, milk, lime juice, cardamom, cloves, and cinnamon. Mix well.

  3. Cut the meat into thin slices.

  4. Boil in a saucepan with enough water, adding ginger, garlic, ground coriander seeds, onions, and salt.

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 aroma chemistry they share, and how many recipes mention both.

  1. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Cumin + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Anise + cumintop 2% of all pairs
    Aroma overlapstrong
    Mentioned together30 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  4. Cumin + gingertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,733 recipes

    Shared aroma: estragole (anise, licorice).

  5. Fig + almondtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together519 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Figs
Pounded into the rub, they add sweetness and moisture to the fowl.
Almonds
Chopped in the stuffing and ground into the sauce, they add body and richness.
Cream
Adds richness and a smooth, creamy texture to the sauce.
Raisins
Add concentrated sweetness and chew to the stuffing.
Lime juice
Adds acidity that brightens the rich cream and nut sauce.
Ghee
Fat used to fry the onion, adding richness and browning.

The step that matters

Frying the onion until golden brown. Onion that is pale or burnt will taste either raw or bitter. Cooking slowly until golden brown develops sweet, savoury flavour through browning reactions, which then carries into the stuffing.

Flavor stand-ins for the fig

How well each one fits the dish's main ingredients (anise, cumin, ginger, garlic, ghee, onion, almond):

  1. Limebetter flavor fit
  2. Coconutbetter flavor fit
  3. Avocadobetter flavor fit
  4. Figthe original

Fit is the average pairing score against anise, cumin, ginger, garlic, ghee, onion, almond. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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