Peach Mangoes
From Miss Corson's practical American cookery and household management, 1885
Serves 10
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 149. The excerpt below is the record exactly as published.
half an ounce of mixed whole cloves, allspice, peppercorns, mace, and cinnamon, to each quart of vinegar ; as soon as the vinegar is scalding hot, pour it over the gherkins ; when they are cold, seal them from the air. They will be ready to use in about a week. The omission of the sugar and spice will give a good kind of pickled gherkins. Ordinary sized cucumbers can be pickled or spiced in the same way ; the greening with the grape-leaves may be omitted. 264 PRACTICAL AMERICAN COOKERY. PICKLED MARTINOES. Choose the vegetable tender enough to admit the head of a pin without much pressure ; wash the pods in cold water, and then let them stand for a week in a brine salt enough to float an egg ; at the end of a week, boil together vinegar enough to cover the pickles, allowing half a cupful of mixed whole spices to a quart of vinegar ; take the pods from the brine, wipe them with a dry towel, lay them in earthen jars, and pour the hot vinegar and spices over them ; when they are cold, cover them, and let them stand until they are saturated with the vinegar, then use them. PICKLED PEACHES. Choose perfectly sound peaches of medium size ; brush them all over with a soft brush. Boil together six quarts of water and a pint of coarse salt, and skim it until it is clear ; then cool it : the quantity may be increased or diminished to suit the quantity of peaches, enough being used to cover the peaches ; but this proportion of salt and water must be observed. When the brine is cold, put the peaches into it, and let them stand forty-eight hours ; then rinse them in clean water, dry them on a soft towel, and stick half a dozen cloves in each one. Boil, and skim till clear, as much vinegar as will well cover the peaches, — the quantity may be gauged by measuring the brine — allowing for each quart of vinegar, four blades of mace and a quarter of a-n ounce of stick-cinnamon ; when the vinegar has boiled about fifteen minutes, put in the peaches, and remove the preserving-kettle containing them to the back of the fire, where its contents will not boilj let the peaches stand in the hot vinegar for five minutes, and then put both peaches and vinegar at once into glass jars, and seal them air- tight. RELISHES (HORS-D'CEUVRES). 26$ Sweet pickled peaches are made by allowing a pound of brown sugar to each pint of vinegar, boiling the sugar with the vinegar and spices. PEACH MANGOES. Prepare a brine as directed in the recipe for pickled peaches. Choose fresh, sound peaches, brush them with a soft brush, and lay them in the cold brine for three days. Then remove them from the brine, cut a piece out of the top of each one, and take out the stone without enlarging the hole. For two dozen large peaches, mix together two pounds of brown sugar, one onion, and a clove of garlic chopped fine, four ounces each of grated horse-radish and white mustard-seed, one ounce of powdered cinnamon, and half an ounce each of ground cloves, mace, and tumeric. Use sufficient salad-oil to moisten these ingredients. Fill the peaches with them ; close the cut with a piece of peach, and either sew or tie it in place. Put the stuffed peaches into glass jars, cover them with cold vinegar, pour two tablespoonfuls of salad-oil
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Cook this with the app: pantry check, scaling, and the assistant.