Peach Mangoes

Ingredients

• some large freestone peaches
• Boil a quart of vinegar
• add at the top a tablespoonful of salad oil

Method

1. 1

   Soak peaches in brine for two days, then remove pits and soak in vinegar.

2. 2

   Prepare stuffing with mustard seed, horseradish, ginger, red pepper, and garlic.

3. 3

   Stuff peaches, replace pits, and tie.

4. 4

   Boil vinegar with spices, scald peaches, and cover with spiced vinegar in jars.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 131. The excerpt below is the record exactly as published.

PEACH MANGOES. Steep some large freestone peaches in brine for two days, then wipe each peach carefully, and cut a hole in it just suflScient to allow the pit t j come out ; then throw them into cold vinegar until you make the stuffing, which is to fill up the cavity occupied by the pit. Take fresh white mustard seed which has been wet with vinegar, and allowed to swell a few hours, scraped horse radish, powdered ginger, a few pods of red pepper, a few small onions, or, better still, a clove of garlic. Mix all with vinegar, and add half as much chopped peach. Stuff the peaches hard with this mixture, replace the piece cut out, and tie it up tight with pack-thread. Boil a quart of vinegar for each dozen peaches; season it with the same spices as the stuffing. Boil the spices in a small bag, and then put in the peaches and let them scald ten or fifteen minutesj just long enough to be thoroughly hot all through. Place the peaches in jars, and pour scalding vinegar well'spiced over them — the vinegar must cover them ; add at the top a tablespoonful of salad oil

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