Peach Mangoes
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.
Source and licence
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). 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 Louisiana Creole cookery (Cooking, Creole); 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.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
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Ingredients
Method
- Steep some large free-stone peaches in brine for two days, then wipe each peach carefully, and cut a hole in it just sufficient to allow the seed to come out;
- then throw them into cold vinegar until you make the stuffing, which is to fill up the cavity occupied by the seed.
- Take fresh white mustard seed which has been wet with vinegar, and allowed to swell a few hours, scraped horseradish, powdered ginger, a few pods of red pepper, a few small onions, or, better still, a clove of garlic.
- Mix all with vinegar, and add half as much chopped peach.
- Stuff the peaches hard with this mixture, replace the piece cut out, and tie it up tight with pack-thread.
- Boil a quart of vinegar for each dozen peaches;
- season it with the same spices as the stuffing.
- Boil the spices in a small bag, and then put in the peaches and let them scald ten or fifteen minutes, just long enough to be thoroughly hot all through.
- Place the peaches in jars, and pour scalding vinegar well spiced over them--the vinegar must cover them;
- add at the top a tablespoonful of salad oil.
- Cover the jar tight by tying leather over it.