Mango Preserve
From The encyclopaedia of practical cookery, 1892
Serves 20
Repeat boiling if syrup thins.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 455. The excerpt below is the record exactly as published.
lib. of sugar and 2qts. of vinegar, simmer for about fifteen minutes, let the pickle get cold, put it in bottles, cork down securely, and keep in a cool place until wanted. Mango Preserve. — Put a hundred middling-sized uninjured green Mangoes into a bowl of cold water to steep ; grate off the outer coat or peel very finely, cut lengthwise to remove the stones, and throw them into weak lime-water. Put them into a preserving-pan with sufficient water to cover
Cook this with the app: pantry check, scaling, and the assistant.