Yellow Mangoes
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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
Nutrition per serving
1192Calories
43 gProtein
259 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories1192 kcal
Protein43 g
Carbohydrates259 g
Fiber46 g
Sugars53 g
Total Fat12 g
Saturated Fat2.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat3.4 g
Cholesterol0 mg
Sodium112 mg
Potassium2457 mg
Calcium440 mg
Iron8.4 mg
Magnesium195 mg
Phosphorus221 mg
Zinc1.7 mg
Copper0.9 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C164 mg
Vitamin A872 mcg
Vitamin E3.9 mg
Vitamin K70 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.7 mg
Folate148 mcg
Choline96 mg
Caffeine0 mg
Water552 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 23. The excerpt below is the record exactly as published.
YELLOW MANGOES. Wash the mangoes well in cold water and put them in strong salt water; let them stay until they turn yellow. Then take out the insides, cover them with salt and water (98) JANE HAMILTON'S RECIPES (not much water), and put them in the sun to bleach. After they are bleached, put them in cold water to soak for three or four hours. Then put them in a dye of turmeric and vinegar for a fortnight or three weeks. Take a pound of peeled garlic, sprinkle it with salt, and put it in the sun for three or four days, then wash it and dry it in the sun. Put half of it in the vinegar, adding one ounce of turmeric (beaten fine and put in a thin cotton bag), four ounces of ginger pounded or broken, two ounces of allspice half pounded, two of long pepper
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