Melon Mangoes

Ingredients

• a strong brine of salt
• sliced horse-radish
• mustard seed
• a cucumber
• one or two small onions

Method

1. 1

   Get small, smooth, green melons, cut out a piece from the stem end, scrape out the soft part, and cover with the cut piece.

2. 2

   Make a strong brine of salt and water, pour over the melons, and let them sit for 24 hours.

3. 3

   Prepare stuffing with sliced horse-radish, small cucumbers, nasturtiums, small white onions, mustard seed, whole pepper, cloves, and allspice.

4. 4

   Rinse melons, fill with stuffing, sew them up, and place in a stone pot.

5. 5

   Cover with boiling hot vinegar, let stand overnight, drain, and repeat scalding several times.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 49. The excerpt below is the record exactly as published.

MELON MANGUES. Qet the late, small, smooth, green melons, they should not be larger than a teacup; eut out a pièce from the stem end large enough to allow you to take the seeds from the inside ; scrape out ail the soft part, and when done, cover with the pièce eut out and lay them in rows in a stone or wooden vessel as you do them. Make a strong brine of sait and water, pour it over the melond and let them remain in it twenty-f our hours. Prépare the f oUowing stufllng : sliced horse-radish, very small cueumbers, nasturtiums, small white onions, mustard seed, whole pepper, cloves and allspice ; seald the pickles and coU them. Binse the melons in eold water, then wipe each one dry and fill it. Put a cueumber, one or two small onions

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