Mangoes

Ingredients

• Select green or half grown muskmelons
• Make a brine of salt and cold water strong enough to float an egg
• use chopped tomatoes and chopped cabbage
• small cucumbers
• small white onions
• green beans boiled in salt water until tender
• For spice, use cinnamon-bark

Method

1. 1

   Remove a piece from each muskmelon, take out seeds, and secure with thread.

2. 2

   Soak in brine for 24 hours.

3. 3

   Prepare filling with chopped tomatoes, cabbage, cucumbers, onions, and green beans.

4. 4

   Fill the melons with this mixture and add cinnamon for spice.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 146. The excerpt below is the record exactly as published.

MANGOES. Select green or half grown muskmelons; remove a piece the length of the melon, an inch and a half wide in the middle and tapering to a point at each end; take out seeds with a tea-spoon, secure one end of each piece to its own melon by a stitch made with a needle and white thread. Make a brine of salt and cold water strong enough to float an egg, pour it over them, and after twenty- four hours take them out. For filling, use chopped tomatoes and chopped cabbage prepared as in ‘‘ Chopped Pickles,” small cucum- bers, small white onions, and nasturtium pods, each prepared by remaining in salt water in séParate jars twenty-four hours; add also green beans boiled in salt water until tender. For spice, use cin- namon-bar

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