Melons to imitate Mangoes

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Melon preparation
Filling
Pickling liquid
Instructions (11)
  1. Cut off the tops of the melons, so as that you may take out the seeds with a small spoon.
  2. Lay them in salt and water, changing it every twenty-four hours for nine successive days.
  3. Take them out, wipe them dry, and put into each one clove of garlic or two small shalots, a slice or two of horseradish, a slice of ginger, and a tea-spoonful of mustard seed.
  4. Tie up their tops again very fast with packthread.
  5. Boil them up in a sufficient quantity of white wine vinegar, bay-salt, and spices, as for cucumbers, skimming the pickle as it rises.
  6. Put a piece of alum into your pickle, about the size of a walnut.
  7. After it has boiled a quarter of an hour, pour it, with the fruit, into your jar or pan, and cover it with a cloth.
  8. Next day boil your pickle again, and pour it hot upon your melons.
  9. After this has been repeated three times, and the pickle and fruit are quite cold, stop them up as directed for mushrooms.
  10. These and all other pickles should be set in a dry place, and frequently inspected.
  11. If they grow mouldy, you must pour off the liquor and boil it up as at first.
Original Text
Melons to imitate Mangoes. Cut off the tops of the melons, so as that you may take out the seeds with a small spoon; lay them in salt and water, changing it every twenty-four hours for nine successive days: then take them out, wipe them dry, and put into each one clove of garlic or two small shalots, a slice or two of horseradish, a slice of ginger, and a tea-spoonful of mustard seed; this being done, tie up their tops again very fast with packthread, and boil them up in a sufficient quantity of white wine vinegar, bay-salt, and spices, as for cucumbers, skimming the pickle as it rises; put a piece of alum into your pickle, about the size of a walnut; and, after it has boiled a quarter of an hour, pour it, with the fruit, into your jar or pan, and cover it with a cloth. Next day boil your pickle again, and pour it hot upon your melons. After this has been repeated three times, and the pickle and fruit are quite cold, stop them up as directed for mushrooms. These and all other pickles should be set in a dry place, and frequently inspected; and, if they grow mouldy, you must pour off the liquor and boil it up as at first.
Notes
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