Peach Mangoes

Ingredients

• half a bushel of large peaches
• two bunches of celery
• one quart of cider vinegar
• eight pounds sugar
• a little cinnamon
• a little cloves

Method

1. 1

   Wash, cut in halves and take out the seeds of half a bushel of large peaches.

2. 2

   In place of seeds, fill with two bunches of celery chopped fine and season to taste with salt and white mustard seed.

3. 3

   Press the halves together and tie up in a small square of cheese cloth.

4. 4

   Make a syrup of one quart of cider vinegar, eight pounds sugar, a little cinnamon and cloves.

5. 5

   Pour boiling syrup over the mangoes and let stand overnight.

6. 6

   Next morning pour off syrup and let come to a boil and repeat as before.

7. 7

   The third morning boil mangoes in the syrup until you can penetrate them with straw.

8. 8

   Tack in jars, pour syrup over them and seal them tightly.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 39. The excerpt below is the record exactly as published.

PEACH MANGOES. Wash, cut in halves and take out the s64*ds of half a bushel of large peaches. In place of seetls, fill with two bunches of celery chopped fine and season to taste with salt and white mustard seed. Press the halves together and tie up in a small stjuare of cheese chdh. Make a syrup of one (|uart of cider vinegar, eight pounds sugar, a little cinnamon

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