Raisin Mangoes

Ingredients

• let them remain for two weeks
• a cup mixed spices, ground and tied up in a muslin bag
• boil the syrup with one quart vinegar
• three lemons sliced
• make a syrup one pound sugar to one pound melon

Method

1. 1

   Trim and prepare the melons as for citron, throw into strong brine.

2. 2

   After two weeks, soak in fresh water until salt is extracted.

3. 3

   Scald in strong alum water until brittle, then boil in strong vinegar tea until flavored with ginger.

4. 4

   Cook melons in syrup, then stuff with raisins and apples.

5. 5

   Boil syrup until thick and pour over melons.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 32. The excerpt below is the record exactly as published.

RAISIN MANGOES. Trim and prepare the melons as for citron, throw into strong brine, let them remain for two weeks, take out of brine, soak in plenty fresh water, until salt is entirely ex- tracted; then lay on a thick cloth and drain thoroughly, now scaldin strong alum water until brittle, throw into cold water again until the alum is extracted, boil in strong vin- egar tea until well flavored with ginger, make a syrup one psund sugar to one pound melon with a cup mixed spices, ground and tied up in a muslin bag. Let cinnamon pre- dominate; put in the melons and cook until the melons are done, then take them out, and boil the syrup with one quart vinegar, three lemons sliced

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