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Miss Collins recipe collection manuscript, 19th century?

Page 17

To pickle mangoes.
Take melons, or very thick large cucumbers cut a piece in the side, and scoop out the seeds very clean with a teaspoon, strew salt over them, the next day wipe them quite dry, fill them with garlick, or shalot, scraped horse-raddish, and mustard seed, put in the piece and tie it close, put them in a large Pot, and pour on them boiling hot Vinager, that has been boiled in bell metal with ginger pepper, cloves, and cayenne. in two or three days boil the vinager again, throw in the Mangoes for a few minutes, boil them up quick, then put them into the pot, & tie them close. If not green enough boil the vinegar again.

Rice suet Pudding
Boil flour of rice in with tollerably thick shred suet very fine and mix with it, add one or two eggs, some currants a little wine and sugar, and a bit of chopped lemon peel. beat it well, and bake it in a quick oven. or you may boil it in a bason, omitting the suet and adding two eggs, serve it with wine & butter and sugar

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To pickle mangoes. Take melons, or very thick large cucumbers cut a piece in the side, and scoop out the seeds very clean with a teaspoon, strew salt over them, the next day wipe them quite dry, fill them with garlick, or shalot, scraped horse-raddish, and mustard seed, put in the piece and tie it close, put them in a large Pot, and pour on them boiling hot Vinager, that has been boiled in bell metal with ginger pepper, cloves, and cayenne. in two or three days boil the vinager again, throw in the Mangoes for a few minutes, boil them up quick, then put them into the pot, & tie them close. If not green enough boil the vinegar again. Rice suet Pudding Boil flour of rice in with tollerably thick shred suet very fine and mix with it, add one or two eggs, some currants a little wine and sugar, and a bit of chopped lemon peel. beat it well, and bake it in a quick oven. or you may boil it in a bason, omitting the suet and adding two eggs, serve it with wine & butter and sugar