Peach Mangoes

Ingredients

• let them lie three days in salt and water
• a teaspoonful of celery-seed
• Have vinegar ready to cover them
• a pound of nice brown sugar
• a pod of red pepper sliced

Method

1. 1

   Soak peaches in salt water, remove stones, stuff with filling, and cover with prepared vinegar.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 121. The excerpt below is the record exactly as published.

Peach Mangoes. Stick three cloves of garlic in each one, and have ready made into a paste, with olive oil and five table-spoonfuls of flour of mustard, a quarter of a pound of chopped onion, half a pound of white mustard-seed, a quarter of a pound of black mustard-seed, a quarter of a pound of long pepper, four table -spoonful 8 of black pepper, one ounce of mace, half an ounce of cloves, and half a pound of horseradish. Peach Mangoes. In making mango peaches for yellow pickle, you must let them lie three days in salt and water ; then they will be soft enough to rub off the down and take out the stones. vmomn cooKEnr-BooK, as? which must be done with great care. Be careful to keep the slice you take from the bottom, in order to sew on again after you stuff them with everything that the recipe calls for in case of green mangoes, adding to those ingre- dients a little turmeric sprinkled in with other things. The large White Heath peach is the best variety to select for the above purpose. Peach Mangobs. (Another Way.) Select the largest size of the Black Georgia peach of the open-stone kind ; let them be full grown, but by no means mellow when used for pickle ; cover them first with brine strong enough to bear an e^^ ; allow them to remain in this a week ; remove the stones carefully, and wipe them dry. First rub on the inside of each peach a teaspoonful of celery-seed ; then stuff each peach with as much of the filling, for which a recipe is appended, as it will hold, and sew it up securely with a large needle and strong linen thread or fine twine. Have vinegar ready to cover them, prepared thus : To one gallon of vinegar put a pound of nice brown sugar, a pod of red pepper sliced

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