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Benjamin Butterworth manuscript, 1828-1867
Page 100
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Mangoes Put the mangoes in salt and water until they turn yellow then scald them in the [lamb?] salt and water until they turn green keep them well covered with leaves to keep the air from them when they look green [scald?] them with vinegar and water them stand in this vinegar and water two or three days. Then beat up all kinds of spices with horseradish garlick and mustard seed pour melt oil over the [seasoning?] in every mango first a [teaspoon?] of sugar and the seasoning. tie them up to one gallon fruit put two pounds of sugar boil well and pour over the pickle
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Mangoes Put the mangoes in salt and water until they turn yellow then scald them in the [lamb?] salt and water until they turn green keep them well covered with leaves to keep the air from them when they look green [scald?] them with vinegar and water them stand in this vinegar and water two or three days. Then beat up all kinds of spices with horseradish garlick and mustard seed pour melt oil over the [seasoning?] in every mango first a [teaspoon?] of sugar and the seasoning. tie them up to one gallon fruit put two pounds of sugar boil well and pour over the pickle
Szathmary Culinary Manuscripts and Cookbooks
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