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American cookbook, 1824-1855
Page 1
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To pickle mangoes. Take small green melons, put in a [illegible] kettle with strong brine, let it stand by the fire until they are yellow, then put vinegar & salt & water together & let them [illegible] over a slow fire, then take out the seeds, scrape them well in the inside, wash them in cold water, put in mustard seed, cloves, mace & ginger, horseradish as judgement directs, sew them up & pour hot vinegar over them.
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To pickle mangoes. Take small green melons, put in a [illegible] kettle with strong brine, let it stand by the fire until they are yellow, then put vinegar & salt & water together & let them [illegible] over a slow fire, then take out the seeds, scrape them well in the inside, wash them in cold water, put in mustard seed, cloves, mace & ginger, horseradish as judgement directs, sew them up & pour hot vinegar over them.
Szathmary Culinary Manuscripts and Cookbooks
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