Peach Mangoes

Ingredients

• four dozen peaches
• one dozen chopped peaches
• 1 oz. each of celery-seed
• 1 oz. each of white mustard-seed
• 1 oz. of turmeric
• 1 oz. of black pepper
• oz. of cinnamon
• one finely chopped onion
• let stand six weeks before using

Method

1. 1

   Pour boiling salt water over peaches, let stand for two days, drain, split, and soak in turmeric vinegar for 24 hours.

2. 2

   Extract the seed, prepare filling, stuff peaches, jar, sprinkle with brown sugar, cover with vinegar, and let stand for six weeks.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 271. The excerpt below is the record exactly as published.

ozs. of turmeric in a muslin bag and put it in to boil with the pickle. Remove it afterwards. Muskmelon Pickles. — Pare the rind off ripe, spicy green melons, re- move the seeds, and cut into thick slices. Weigh as for peaches, 7 lbs. of fruit and 3% lbs. of sugar, and put the sugar over with enough water to readily dissolve it. Boil and skim it till clear, and then pour it over the melon in a crock. Repeat this for three mornings, but on the third add a cupful of vinegar to each three pints of syrup and boil it up with a cupful of spices in a bag. Pour it over the melon in jars and seal at once. Nasturtium Pickles. — Pick nas- turtium seed - pods, leaving short stems on them. Lay them in a weak brine for two days, and then in fresh water one day. Put in jars and turn over them boiling vinegar which has been heated with a slice of onion, a few bay-leaves, and a small cupful of spices tied in a bag. Seal and put away for a month before using. These may be chopped and put between bread - and - butter for nice pickle sandwiches in winter. Oysters, Pickled. — Take of oysters six quarts ; salt, four table-spoonfuls ; vinegar, half a pint ; of black pepper, whole, allspice, and mace, each two table-spoonfuls ; of cloves, two dozen. Drain all the liquor from the oysters, add the spices to it, boil fifteen min- utes, skimming carefully, then put in the oysters and boil till they are done, which will be when they are nicely plumped. Peaches, Brandy. — One peck of peaches, 5 lbs. of sugar, one quart of brandy. Put the peaches into boil- ing water, let them remain three or four minutes, then take them out and throw into cold water. Wipe the peaches with a coarse towel, rub them smooth, then put them into another vessel of cold water. Make a syrup of the sugar according to recipe given for preserved peaches ; put the peaches into it, and boil until a straw can be run through. Take them out, add the brandy to the syrup, and boil for half an hour. Remove from the fire, put the peaches into glass jars, and pour the syrup hot over them. They will be ready for use in three months. Peach Mangoes. — Pour boiling salt water over four dozen peaches ; let them stand two days; drain, split them on one side, and soak in turmeric vinegar for twenty-four hours. Ex- tract the seed. Prepare a filling of one dozen chopped peaches, I oz. each of celery - seed, white mustard - seed, turmeric, and black pepper, oz. of cinnamon, and one finely chopped onion. Stuff the peaches, put in a jar, sprinkle with brown sugar, cover with vinegar, and let stand six weeks before using

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