Lemon Mangoes

Ingredients

• After having removed from the blossom end of each
• brine made with half a pound of salt
• half an ounce each of ginger
• half an ounce each of white peppercorns
• a blade or two of mace

Method

1. 1

   Scoop out pulp from lemons, soak in brine, fill with spices, and pour boiling pickle over.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 469. The excerpt below is the record exactly as published.

LEMON MANGOES. ( Author's Original Receipt.') All pickles of vegetables or fruit which have been emptied and filled with various ingredients, are called in England mangoes , having probably first been prepared in imitation of that fruit, but none that we have ever tasted, bearing the slightest resemblance to it. Young melons, large cucumbers, vegetable-marrow, and peaches are all eilAP. XX Y.] PICKLES. 539 /has designated when prepared as we have described. Lemons may be converted into an excellent pickle of the same description in the following manner. After having removed from the blossom end of each a circular bit of the rind about the size of a shilling, proceed to scoop out all the pulp and skin with the handle of a teaspoon ; rinse the insides of the rinds until the water from them is clear ; throw them into plenty of brine made with half a pound of salt to two quarts of water, and stir them down in it often during the time. In three days change the brine, and leave them for three days longer ; then drain them from it on a sieve, fill them with bruised or whole mustard-seed, very small chilies, young scraped horse-radish, very small eschalots, a little ginger sliced thin, or aught else that may be liked. Sew in the parts that have been cut out, lay the lemons into a stone jar, and pour boiling on them a pickle made of their own juice, which when they are first emptied should be squeezed from the pulp through a cloth, and boiled with sufficient vinegar to keep it, — a large salt- spoonful of salt, half an ounce each of ginger and of white pepper- corns, and a blade or two of mace

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