Plain Mangoes

Ingredients

• Soak in brine 6 days small mangoes
• 2 quarts of water
• i pint of vinegar
• a lump of alum the size of a walnut
• equal proportions of chopped cabbage
• sliced tomatoes
• chopped onions
• I large cup of olive oil
• Y^ pound of French Mustard

Method

1. 1

   Soak mangoes in brine for 6 days, then place in a kettle with water, vinegar, and alum.

2. 2

   Boil briefly, then cool in cold water.

3. 3

   Cover with vinegar for 3 days, drain, and stuff with a mixture of chopped cabbage, sliced tomatoes, and chopped onions.

4. 4

   Make a pickle vinegar and drop mangoes in it, allowing to stand for an hour without boiling.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 11. The excerpt below is the record exactly as published.

Plain Mangoes. Soak in brine 6 days small mangoes, then throw in clear water for 6 hours. Put the mangoes in a deep kettle, and add 2 quarts of water and i pint of vinegar and a lump of alum the size of a walnut. Let them just come to a boil, and then drop in cold water until they are cold through and through. Cover with vinegar for 3 days, drain, wipe dry and stuff with equal proportions of chopped cabbage, sliced tomatoes and chopped onions, seasoned with all the dififerent spice, brown sugar and vinegar. Use the same recipe for this filling that is used in chopped pickle, but use before it has been cooked. Fill the mangoes and sew up with a strong thread. Make a pickle vinegar as for cucumbers, and when boiling drop the mangoes in it ; stand an hour on the back of the stove, but don't let them boil, as it shrivels them. In a week boil the vinegar again and pour over the mangoes. Good in twelve months. 44 TESTED VIRGINIA RECIPES. Oil Mangoes. Pour boiling water and salt over the mangoes and cover up until the next day ; then cut a slit and remove the seed and put in new brine that will float an egg. Cover with cabbage leaves, turn a plate, and put a weight on them ; allow them to remain for 6 days. Drain off the salt and water, put in jars, and cover with vinegar for a week, then stuff' with the follow- ing: Wash I pound of white ginger, pour boiling water over it and let it stand 24 hours ; slice thin and dry it. Add to this T pound of mustard seed, i pound horse radish (scraped and dried), i pound chopped onions, i ounce of mace, i ounce of grated nutmeg, 2 ounces of tumeric, i handful whole black pepper. Make into a paste with Y^ pound of French Mustard and I large cup of olive oil

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