Mangoes
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- To a three-gallon jar of mangoes prepared for the vinegar, take: 1 teacup black pepper.
- 1 ounce allspice.
- ½ ounce ginger.
- ½ ounce mace.
- ½ ounce cloves, beat well, but not fine.
- Take one head of raw cabbage.
- 8 onions.
- 2 teacups of horseradish.
- 1 quart of mustard-seed.
- Take half the beaten spices, and mix with the latter ingredients, also three cups of brown sugar;
- besides, put one teaspoonful brown sugar in each mango before you put in the stuffing.
- It takes five pounds of sugar for a three-gallon jar.
- The balance of the sugar mix with the spice and vinegar enough to cover the pickle.--Mrs.
- H.
- C.