Maryland Mangoes

Ingredients

• two dozen green canteloups
• Let stand in salt water that will bear an egg, ten days
• soak them in pure water twenty-four hours
• One large or two small heads of cabbage
• twelve large white onions
• two quarts of green tomatoes
• half an ounce of turmeric
• half an ounce of black pepper
• half an ounce of mace
• half an ounce of allspice
• two roots of grated horseradish
• half an ounce of celery seed
• cup full of mustard seed
• cup full of brown sugar
• four tablespoonfuls of imported olive oil
• two pounds of brown sugar
• half an ounce of turmeric

Method

1. 1

   Let stand in salt water that will bear an egg, two dozen green canteloups (ten days), soak them in pure water twenty-four hours, changing the water frequently, pour off the water, cut mangoes in halves, scrape out seeds, cover with best cider vinegar, adding lump of alum size of pigeon's egg, and boil fifteen minutes; let mangoes stand in this vinegar one week, then fill them with the following mixture.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The New century cook book (1899), page 52. The excerpt below is the record exactly as published.

Maryland Mangoes. Let stand in salt water that will bear an egg, two dozen green canteloups (ten days), soak them in pure water twenty- four hours, changing the water frequently, pour off the water, cut mangoes in halves, scrape out seeds, cover with best cider vinegar, adding lump of alum size of pigeon's egg, and boil fif- teen minutes; let mangoes stand in this vinegar one week, then fill them with the following: One large or two small heads of cabbage, twelve large white onions, two quarts of green toma- toes, chopped fine and well drained, half an ounce of turmeric of spices, half ounce black pepper, half an ounce of mace, half an ounce of allspice, two roots of grated horseradish, half an ounce of celery seed, cup full of mustard seed, cup full of brown sugar, mix all with four tablespoonfuls of imported olive oil, fill the mangoes, tie them securely but carefully, cover them in a stone jar with cold vinegar, in three or four weeks add two pounds of brown sugar

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