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Peach Mangoes

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

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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.

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. one-half pint vinegar
  2. two pounds fruit

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take large plum peaches, sufficient quantity to fill the jar.
  2. Peel nicely, and take out the stones.
  3. Have ready the stuffing in proportion to the peaches.
  4. Mince fine some soft peaches, preserved orange peel, preserved ginger, coriander-seed, celery-seed, a small quantity mace, cinnamon, candied strawberries, if you have them, and pickled cherries.
  5. Sew the peaches up, after stuffing them, and fill the jar.
  6. Then to every pound coffee sugar add one-half pint vinegar, allowing the above quantity to two pounds fruit.
  7. Make a syrup of the sugar and vinegar, and pour on the peaches, boiling-hot.
  8. Repeat this for three mornings;
  9. the fourth morning put them all on together, and boil a short time;
  10. add a few spices, cinnamon, and ginger to the syrup when you make it.
  11. They will be ready for use in a few weeks.--Mrs.
  12. R.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Vegetable peeler
Source Public domain in the USA
Credit

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.

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.