Cucumber Mangoes
From Cassell's dictionary of cookery, 1892
Serves 1
Time, four days.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 432. The excerpt below is the record exactly as published.
Cucumber Mangoes. -— Choose large, green cucumbers, not very ripe, cut a long narrow strip out of the sides, and scoop out the seeds with a tea-spoon. Pound a few of these Avith a little scraped horse-radish, finely -shred garlic, mustard-seed, and white pepper; stuff the hollows out of which the seeds came as full as they will hold, replace the strips, and bind them m their places with a little thi-ead. Boil as much vinegar as will cover them, and pour it on them while hot ; repeat this for three days. The last time boil the vinegar with half an ovmce of mace, half an ounce of cloves, two ounces of pepper, two ounces of mustard-seed, a stick of horse-radish, and one clove of garlic
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Cook this with the app: pantry check, scaling, and the assistant.