Mangoes

Ingredients

• ripe mangoes
• cabbage
• salt
• horseradish

Method

1. 1

   Take seeds out of ripe mangoes, or all colors.

2. 2

   Wash them and pack them full of cut cabbage that has been wilted some by salting slightly and standing a few minutes.

3. 3

   Put them in jars, and add salt, horseradish, and pour hot vinegar over them.

4. 4

   Weight down.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 38. The excerpt below is the record exactly as published.

mangoes, one red pepper, a little sliced horseradish. Mix and salt, let stand over night. Then drain and pour over weak vinegar, let come to a boil, then drain again. Take one ounce ground cinnamon, one-half pound mustard, one- fourth pound browmsugar. U'et mustard with cold vinegar. Add snfiicient vinegar to moisten all the pickles. Cook all to¬ gether ten minutes. Seal in bottles while hot. Mrs Grove. PICALILLA. Three nvl peppers, one dozen large cu- cumber.s,two dozen green tomatoes. Chop fine, mix and add handful of .salt. Let stand over night. In the morning drain and press. Sprinkle well with mustard seed, a little black pepper balls, three teaspoons clove.s, cinnamon and alspice, one cup brown sugar, vinegar to cover all and boil two hours. Put in jars Mrs. Young, Akron RIPE TOMATO PICKLE. Take tomatoes that are not too ripe and pack them in a crock whole. Then add salt to taste, and a large handful of hor.-e- radish roots. Cover with cold vinegar and put on a light weight. . Mrs. R. Waltz. GREEN TOMATO PICKLE. Eight i)ounds green tomatoes chopped fine, add four pounds brown sugar and boil down three hours, add one quart vinegar, one teaspoon each cinnamon and cloves, then boil about fifteen minutes. Let co(d, then put in jars. Mrs. C. W’. Berry. TIIK PKNNSYhVANl A (JKRMAN COOK HOOK. GREEN TOMATO SAY. Two gallons green tomatoes, twelve gixxl size<l onions, two ciiiart'* vinegar, one quart sugar, two tablespiKUis salt, two tablespoons black pepper, one table- spiMUi each of grouml mustard, alspiee aiul cloves, mix, boil, stir until tender, seal up. Mrs. McMi lien. MIXED PICKLES. VKRY FIXE. I’se equal parts of small cucumbers, onions, beans, cauliflower and celery. Cut each up into rather coarse pieces, but do not mix. Boil cauliflow’er until nearly tender. Boil onit»ns and beaus in same manner, each in a separate dish. Put vinegar in a porcelain kettle, bring to a boil, a Id mixed spiceii ami salt to taste. Take one tal)lesp(>onful of each flour, mustard and turmeric. Hub smiMdh with vinegar or water, an 1 stir into kettle of boiling vinegar, after the w’hole C(unes t<> a b(dl pour it over the vegetable prepared as directed and mix^sl, can, and keep for winter use. .Mrs. R. Waltz. INDIA RELISH. Two good sized heads of cabbage, one- half peck green tomat(K»s, twelve big onions, six heads celery, three green and five re<l p(‘ppers choppe<l. Chop all fine, add a small cup of .salt, let stand over night, next morning drain, add one gal¬ lon of vinegar, one tablespism mustard .seed, three pounds white sugar, one table¬ spoon each of whole alspiee and whole cloves, fotir teaspo<ms turmeric. Mix with a little vinegar. First boil two hours oc* stirring casionly, add sugar when nearly cooled,add tumeric last, then boil a little, put in bottles and seal. .Mrs. C. O. Waltz. GREEN TOMATOE3 STUFFED. Take green tom itops and cut hole in top clean out inside let lie in salt-water three hours, taking a C!ip of salt to one gallon of water. Take out and drain, take cabbage and cut as much as you think will till tomatoes, season with salt, a lit¬ tle sugar, three red peppers cut fine, some celery seed and a little mustard see<l, then fill tomatot*s, and put in jars. Cover with c<dd vinegar and put in u cool, dark place. .Mrs. C. W. Berry. MANGOES. Take seeils out of ripe mangoes

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