Peach Mangoes
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 198. The excerpt below is the record exactly as published.
Peach Mangoes. Select large clingstone peaches, ripe but not soft, put them in weak brine for 3 days, soak 2 hours in fresh water ; wipe with coarse linen to remove the fuzz. Cut carefully from the seed and fill with a chopped dressing of cabbage, white mustard seed, cinnamon and some garlic. Sew or tie them together, put in jars, pour over boiling vinegar, made very sweet with brown sugar. One tablespoon of olive oil added to the filling is an improvement.
Cook this with the app: pantry check, scaling, and the assistant.