Imitation Pickled Mangoes. — (1) Choose two dozen young
musk-melons, cut oft one end, and scrape out all the inside ;
tie on the end that was cut off, and put them in some
strong brine for a day or so, then rinse them in fresh
water and wipe dry. Put 1 pint each of the smallest
green peppers, young cucumbers, onions, and green string
beans into some brine, let them remain for a day or two,
then put them in a saucepan over the fire; as soon as
they begin to boil, take them out and drain dry. Add 2oz.
of mustard-seed,✪ Imitation Mango Chutney j pint of shred horseradish, and 1 table-
spoonful of red peppers to the cucumbers, &c. Stuff the
melons with this mixture, tie on the ends again, and put
them into a three-gallon jar. Pour 6qts. of vinegar into a
saucepan, add 1 oz. each of cloves, allspice, and whole black
pepper, and boil quickly; turn it over the melons, put the
cover on the jar, and let it remain for a day. Drain off the
vinegar, boil it up, and pour it again over the melons, and
continue to do this twice more. When done, put the
cover on the jar, and keep it in a cool place until wanted
for use.
(2) Select the musk melons as late in the season as pos-
sible; if pickled early, they do not keep well. Cut a small
piece from the under side, and take out the seeds, being care-
ful not to wound the flesh. Soak the melons in salt and
water for three or four days, then take them out of the
water, sprinkle on the inside of the melons powdered
cloves, pepper, and mil meg, and fill them with small strips of
horseradish, cinnamon, and small French beans. Flag-root,
nasturtiums, and radish-tops are also used to stuff' them.
Fill any vacant spaces with mustard-seed. Replace the
pieces of melon that were cut off, bind up tightly with
white cloth, and sew it on. Lay the melons in a stone
jar, having the side that was cut uppermost. Put alum,
salt, and peppercorns into the vinegar to season it, boil
up, and pour it over the melons. Cover the jar with a
folded towel, and leave for one night ; then drain off the
vinegar, make it hot again, and pour it over, covering as
before; repeat this scalding until the melons are a fine
green, three times being generally sufficient.
(3) For this pickle large cucumbers, small musk melons,
or water melons pulled before they are ripe, may be used.
Whichever are utilised must have the seeds scraped out
and the hollows filled with salt ; they should then be put
into brine strong enough to float a fresh egg, covered well
with vine or grape leaves, with a weight on toj> to
keep them down, and left in it for three days. Mix
together fib. of white ginger steeped in salt water till soft,
Jib. of horseradish scraped and soaked for twelve hours,
h pint of garlic soaked and dried, J pint of onions peeled
and chopped small, loz. of long pepper salted and dried,
Joz. of common black pepper, 2oz. each of black and white
mustard-seed, loz. of celery-seed, 1 dessert-spoonful each
of mace and cloves, and beat all these into a paste together
with perfectly fresh butter or olive oil. When the melons
or cucumbers have been three whole days in the brine, take
them out, wipe quite dry, and fill them with this paste.
Then put them into a stone jar, pour over J hint of
mustard-seed, and fill up the jar with boiling vinegar.
When cold, cover air-tight.
MANGOID-WUEZEL- A large field beet, which
is not of much use to the cook ; nevertheless, it has
Page 457 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Imitation Pickled Mangoes. — (1) Choose two dozen young musk-melons, cut oft one end, and scrape out all the inside ; tie on the end that was cut off, and put them in some strong brine for a day or so, then rinse them in fresh water and wipe dry. Put 1 pint each of the smallest green peppers, young cucumbers, onions, and green string beans into some brine, let them remain for a day or two, then put them in a saucepan over the fire; as soon as they begin to boil, take them out and drain dry. Add 2oz. of mustard-seed, j pint of shred horseradish, and 1 tablespoonful of red peppers to the cucumbers, &c. Stuff the melons with this mixture, tie on the ends again, and put them into a three-gallon jar. Pour 6qts. of vinegar into a saucepan, add 1 oz. each of cloves, allspice, and whole black pepper, and boil quickly; turn it over the melons, put the cover on the jar, and let it remain for a day. Drain off the vinegar, boil it up, and pour it again over the melons, and continue to do this twice more. When done, put the cover on the jar, and keep it in a cool place until wanted for use.
(2) Select the musk melons as late in the season as possible; if pickled early, they do not keep well. Cut a small piece from the under side, and take out the seeds, being careful not to wound the flesh. Soak the melons in salt and water for three or four days, then take them out of the water, sprinkle on the inside of the melons powdered cloves, pepper, and nutmeg, and fill them with small strips of horseradish, cinnamon, and small French beans. Flag-root, nasturtiums, and radish-tops are also used to stuff' them. Fill any vacant spaces with mustard-seed. Replace the pieces of melon that were cut off, bind up tightly with white cloth, and sew it on. Lay the melons in a stone jar, having the side that was cut uppermost. Put alum, salt, and peppercorns into the vinegar to season it, boil up, and pour it over the melons. Cover the jar with a folded towel, and leave for one night ; then drain off the vinegar, make it hot again, and pour it over, covering as before; repeat this scalding until the melons are a fine green, three times being generally sufficient.
(3) For this pickle large cucumbers, small musk melons, or water melons pulled before they are ripe, may be used. Whichever are utilised must have the seeds scraped out and the hollows filled with salt ; they should then be put into brine strong enough to float a fresh egg, covered well with vine or grape leaves, with a weight on toj> to keep them down, and left in it for three days. Mix together fib. of white ginger steeped in salt water till soft, Jib. of horseradish scraped and soaked for twelve hours, h pint of garlic soaked and dried, J pint of onions peeled and chopped small, loz. of long pepper salted and dried, Joz. of common black pepper, 2oz. each of black and white mustard-seed, loz. of celery-seed, 1 dessert-spoonful each of mace and cloves, and beat all these into a paste together with perfectly fresh butter or olive oil. When the melons or cucumbers have been three whole days in the brine, take them out, wipe quite dry, and fill them with this paste. Then put them into a stone jar, pour over J hint of mustard-seed, and fill up the jar with boiling vinegar. When cold, cover air-tight.
MANGOID-WUEZEL- A large field beet, which
is not of much use to the cook ; nevertheless, it has
Records on this page
Imitation Mango Chutney