Green Tomato Mangoes
From The Rural cook book, 1907
Serves 8
Can be made sweet or sour.
Presented as published in 1907. 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 Rural cook book (1907), page 131. The excerpt below is the record exactly as published.
Green Tomato Mangoes.— Select smooth tomatoes of good shape and showing no signs of ripening. Cut across one-fourth of the length below the stem and carefully extract the seeds and pulp. Have ready a filling composed of two parts finely chopped cabbage and one part onions, also chopped tine, and season to taste with celery and mustard seeds, pepper and sugar. Fill the tomato shells as full as possible and tie the tops firmly on with strong cord. Let the mangoes lie over night in very strong brine, then soak them for 34 hours in weak vinegar. Pack in a stone jar, leaving plenty of space above them, and fill the jar with three parts vinegar to one part water
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