Lemon Mangoes

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (15)
For brining the lemons
For filling the lemons
For the boiling pickle
Main ingredient
Instructions (16)
  1. Remove a circular bit of rind from the blossom end of each lemon, about the size of a shilling.
  2. Scoop out all the pulp and skin with the handle of a teaspoon.
  3. Rinse the insides of the rinds until the water runs clear.
  4. Throw the rinds into plenty of brine made with half a pound of salt to two quarts of water.
  5. Stir them down in the brine often during the time.
  6. After three days, change the brine and leave them for three days longer.
  7. Drain the rinds from the brine on a sieve.
  8. Fill the rinds with bruised or whole mustard-seed, very small chilies, young scraped horseradish, very small eschalots, a little ginger sliced thin, or other preferred ingredients.
  9. Sew the cut-out parts back onto the lemons.
  10. Lay the lemons into a stone jar.
  11. Squeeze the pulp through a cloth to extract the juice.
  12. Boil the lemon juice with sufficient vinegar to preserve it.
  13. Add a large saltspoonful of salt, half an ounce each of ginger and white peppercorns, and one or two blades of mace per quart of liquid to the boiling pickle.
  14. Pour the boiling pickle over the lemons in the stone jar.
  15. Alternatively, prepare them like the whole lemons, omitting the turmeric.
  16. If wanted for immediate eating, soften them as directed for whole lemons (though this specific direction is not detailed in the provided text).
Original Text
LEMON MANGOES. (Author’s Original Receipt.) All pickles of vegetables or fruit which have been emptied and filled with various ingredients, are called in England mangoes, having probably first been prepared in imitation of that fruit, but none that we have ever tasted, bearing the slightest resemblance to it. Young melons, large cucumbers, vegetable-marrow, and peaches are all 539thus designated when prepared as we have described. Lemons may be converted into an excellent pickle of the same description in the following manner. After having removed from the blossom end of each a circular bit of the rind about the size of a shilling, proceed to scoop out all the pulp and skin with the handle of a teaspoon; rinse the insides of the rinds until the water from them is clear; throw them into plenty of brine made with half a pound of salt to two quarts of water, and stir them down in it often during the time. In three days change the brine, and leave them for three days longer; then drain them from it on a sieve, fill them with bruised or whole mustard-seed, very small chilies, young scraped horseradish, very small eschalots, a little ginger sliced thin, or aught else that may be liked. Sew in the parts that have been cut out, lay the lemons into a stone jar, and pour boiling on them a pickle made of their own juice, which when they are first emptied should be squeezed from the pulp through a cloth, and boiled with sufficient vinegar to keep it,—a large saltspoonful of salt, half an ounce each of ginger and of white peppercorns, and a blade or two of mace to every quart; or prepare them like the whole lemons, omitting the turmeric; and soften them if wanted for immediate eating as directed for them. They may be filled simply with mustard-seed, horseradish, and spice, if preferred so. This receipt has been in print before, but without the author’s name.
Notes
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