Mango Puree
From The encyclopaedia of practical cookery, 1892
Serves 2
Usually accompanies curry and rice.
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.
Mango Puree. — Peel a couple of Mangoes, cut them into halves, removing the stones, put them into a mortar, and bruise well. Add 1 teaspoonful of sugar or sufficient to sweeten, \ teaspoonful of salt, and lastly ^ teaspoonful each of ground fresh mint-leaves and ground ginger, and d teaspoonful of ground chillies
Cook this with the app: pantry check, scaling, and the assistant.