Green Mangoes
From Jane Hamilton's recipes, 1909
This pickle is not ready for use in less than a year.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 19. The excerpt below is the record exactly as published.
GREEN MANGOES. Wash the mangoes, put them in salt water strong enough to bear an egg, and let them remain for three or four weeks; then green them with alum and grape leaves; throw them into a tub of cold water, and as soon as they are cold take out the insides and put them in vinegar for a fortnight. The vinegar need not be strong. Soak the man- goes in cold water five or six hours before greening them. For thirty mangoes of the usual size, take one pound of white mustard seed, the same quantity of black mustard seed, one ounce of mace, two ounces of celery seed, and a quarter of a pound of horseradish scraped fine. After these in- gredients have been half pounded and mixed with three gills of good sweet oil stuff the mangoes. Tie them with a yarn string and lay them in jars. Put to this number of mangoes a dozen large silver onions peeled. Put to the vinegar for this number of mangoes (say this amount of seasoning for two gallons of vinegar instead of thirty (88) JANE HAMILTON'S RECIPES mangoes) three pounds of sugar, four ounces of horseradish scraped fine, two ounces of long pepper (soaked in warm water and sliced), two ounces of allspice half pounded, and four ounces of celery seed
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