Peach Mangoes

Ingredients

• Use the large freestone peaches
• one cup of preserved ginger
• one teaspoon grated horseradish
• one mustard seed
• one-half teaspoon black pepper seed
• one quart of vinegar
• three pints of sugar
• two ounces of cloves
• two ounces of cinnamon bark

Method

1. 1

   Pare peaches with a silver knife as thin a peeling as possible.

2. 2

   Cut in halves and remove the seed.

3. 3

   Fill the cavity with maraschino cherries or with the mixture of ginger, horseradish, mustard seed, and black pepper seed.

4. 4

   Tie the halves together carefully and drop into a syrup made of vinegar, sugar, and spices in a muslin bag.

5. 5

   Let the fruit cook gently until tender, then lift from the syrup and place in jars.

6. 6

   Cook the syrup until slightly thick, then pour over the peaches and seal.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 107. The excerpt below is the record exactly as published.

Peach Mangoes Use the large freestone peaches, pare with silver knife as thin a peeling as possible. Cut in halves and remove the seed. Fill the cavity with maraschino cherries or with following mixture. Cut one cup of preserved ginger into thin slices, add one teaspoon grated horseradish, one mustard seed, one teaspoon celery seed and one- half teaspoon black pepper seed. Tie the halves together carefully and drop into a syrup made as follows : To one quart of vinegar add three pints of sugar

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