Peach Mangoes

Ingredients

• six quarts of water
• a pint of coarse salt
• two pounds of brown sugar
• one onion, and a clove of garlic chopped fine
• four ounces of grated horseradish
• one ounce of powdered cinnamon
• half an ounce each of ground cloves
• half an ounce each of mace
• two tablespoonfuls of salad oil

Method

1. 1

   Prepare a brine by boiling together six quarts of water and a pint of coarse salt, and skim it until it is clear; then cool it.

2. 2

   Choose fresh, sound peaches, brush them with soft brush, and lay them in the cold brine for three days.

3. 3

   Then remove them from the brine; cut a piece out of the top of each one and take out the stone without enlarging the top.

4. 4

   For filling for two dozen large peaches, mix together two pounds of brown sugar, one onion, and a clove of garlic chopped fine, four ounces of grated horseradish and white mustard seed, one ounce of powdered cinnamon, and half an ounce each of ground cloves and mace.

5. 5

   Use sufficient salad oil to moisten these ingredients.

6. 6

   Fill the peaches with them; close the cut with a piece of peach, and either sew or tie it in place.

7. 7

   Put the stuffed peaches into glass jars, cover them with cold vinegar, pour two tablespoonfuls of salad oil in each jar and seal them air-tight.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 14. The excerpt below is the record exactly as published.

Peach Mangoes Prepare a brine by boiling 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 to suit the number of peaches, but the proportion of salt and water must be observed. Choose fresh, sound peaches, brush them with 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 top. For filling for two dozen large peaches, mix together two pounds of brown sugar, one onion, and a clove of garlic chopped fine, four ounces of grated horseradish and white mustard seed, one ounce of powdered cinnamon, and half an ounce each of ground cloves and mace. 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

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