Cucumber Mangoes

Name: Cucumber Mangoes
Yield: 24 servings
Ingredients: two dozen large green cucumbers; two large heads of cabbage; four green peppers chopped fine; two ounces of eelery-seeel; two ounces of white mustard-seed; one ounce of ground black pepper; one ounce of salt; one tea-cupful of sugar

From The new Kentucky home cook book, 1884

Serves 24

Recipe by Mrs. Clay Sadler.

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 53. The excerpt below is the record exactly as published.

CUCUMBER MANGOES. Take two dozen large green cucumbers ; cut a piece out of the side and fasten it to the cucumber with a stitch taken with a needle and strong thread; scrape out the seeds and all the pulp, and lay them in weak salt-water five hours. Make a dressing of two large heads of cabbage and four green peppers chopped fine, two ounces of eelery-seeel, two ounces of white mustard-seed, one ounce of ground black pepper, one ounce of salt, and one tea-cupful of sugar

Cook this with the app: pantry check, scaling, and the assistant.