Pickled Mangoes
From Cassell's dictionary of cookery, 1892
Serves 10
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 893. The excerpt below is the record exactly as published.
a melon of the sort generally used for pickling, first seeing that it is not quite ripe; cut off a slice from the top, and carefully pick out all the seeds. Shred finely one oimce of garlic ; mix it with two ounces of mustard-seed, and the seeds of the melon. Now, put this back as a stufiing, place the top on, and bind it down. Boil, in two quarts of best -vinegar, one ounce of Jamaica peppers, one ounce of whole allspice, one ounce of bruised ginger, and a tea-spooi\ful of sal
Cook this with the app: pantry check, scaling, and the assistant.