Ingredients
- Mangoes
- Salt
- Vinegar
- Water
- Alum
- Cabbage leaves
- 1 lb. ginger
- 1 lb. grated horse radish
- 1/2 lb. garlic
- 2 oz. black mustard seed
- 2 oz. celery seed
- 2 oz. ground mace
- 2 oz. ground cloves
- 1 small cucumber per mango
- 1 long white pepper per mango
- Olive oil
- Worsted string
- Red pepper
- Brown sugar
Directions
- Put mangoes into salt and water and soak for 9 days.
- Cut mangoes and remove insides.
- Put the mangoes in a kettle, cover with vinegar and water.
- Add a lump of alum about the size of a hickory nut.
- Put cabbage leaves around the mangoes.
- Put mangoes on the stove to keep warm but not boil; keep them on the stove until green.
- Take 1 lb. ginger and crack it, but do not powder it fine.
- Combine ginger, horse radish, garlic, black mustard seed, ground mace, and cloves.
- In each mango, put a small cucumber and long white pepper.
- Mix stuffing with olive oil; fill mangoes and tie them with a worsted string.
- Pour boiling vinegar over them two or three times.
- Put whole red pepper in each jar; fill the spaces with cucumbers.
- Put a little unmixed mustard and brown sugar in the top of each jar.
- Seal jars and put them away for a year or more.
- This quantity of stuffing will fill thirty or forty mangoes.
Source — Creole Cookery Book
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