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American cookbook, 1850-1870
Page 7
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Peach Mangoes. Take free stone peaches, of the largest size, and not too ripe; lay them in salt and water for two days, covered with a board, to keep them down. Take them out, wipe them dry, cut them open, extract the stones. Mix together, to your taste, minced garlic, scraped horse radish, bruised mustard seed, and cloves; and a little ginger root soaked in water to soften, then sliced. Fill the cavity in the peaches with this mixture Tie them around with pack thread and put them in a jar. Season some cold vinegar, allowing to each quart a gill of fresh made mustard and cover the peaches well with it. Strew among them whole cloves, stick cinnamon and a little cochineal.
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Peach Mangoes. Take free stone peaches, of the largest size, and not too ripe; lay them in salt and water for two days, covered with a board, to keep them down. Take them out, wipe them dry, cut them open, extract the stones. Mix together, to your taste, minced garlic, scraped horse radish, bruised mustard seed, and cloves; and a little ginger root soaked in water to soften, then sliced. Fill the cavity in the peaches with this mixture Tie them around with pack thread and put them in a jar. Season some cold vinegar, allowing to each quart a gill of fresh made mustard and cover the peaches well with it. Strew among them whole cloves, stick cinnamon and a little cochineal.
Szathmary Culinary Manuscripts and Cookbooks
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