Mango Pickles

Ingredients

• 15 green cantelope melons
• 1/2 lb. scraped horseradish
• 1/2 lb. race ginger
• 1 small box good mustard
• 1 oz. turmeric
• 12 large onions minced very fine
• enough salad oil

Method

1. 1

   Pick melons, soak in brine for 6 weeks, then fill with stuffing made from horseradish, ginger, nutmegs, mace, black peppers, mustard, turmeric, and onions.

2. 2

   Tie and store in jars.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 398. The excerpt below is the record exactly as published.

MANGO PICKLES — Pick green cantelope melons when hall' grown (about the size of a pint bowl); cut out 1 lobe, carefully scrape out all the seeds, return the lobe and tie it in place; put 15 of the melons in a brine strong enough to float an egg, and leave 6 weeks, keeping them well under; then take out, soak in fresh water 24 hours, then remove, wipe dry, and fill with the following stuffing: Take ^ lb. scraped horseradish, ^ lb. race ginger, scalded, scraped and chopped fine, 2 nutmegs, ^ oz. mace, 1 oz. whole black peppers; 1 small box good mustard, 1 oz. turmeric, 12 large onions minced very fine. Pound the mace, nutmegs and black pepper together, and mix all the ingredients together with enough salad oil

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