Melon Mangoes

Ingredients

• small melons
• mustard-seeds
• shred garlick
• vinegar
• whole pepper
• some salt
• some Jamaica pepper

Method

1. 1

   Cut melons, remove insides, mix mustard-seeds and garlic, refill melons, tie up, and cover with boiling vinegar mixed with spices.

2. 2

   Repeat for nine days, then cover with leather.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 45. The excerpt below is the record exactly as published.

Melon Mangoes: — Take small melons, not quite ripe, cut a slip down the side, and take out the inside very clean ; beat mustard-seeds, and shred garlick, and mix with the seeds, and put in your mangoes; put the pieces you cut out into their places again, and tye them up, and put them into your pot, and boil some vinegar (as much as you think will cover them) with whole pepper, and some salt

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