Peaches, Mango of

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 12 days ago
Not a recipe
No
Ingredients (20)
Peaches
Brine
Filling
Spices for jar
Pickle liquid
For alternative preparation
Instructions (15)
  1. Throw the largest peaches, when full grown and just ripening, into salt and water with a little bay-salt.
  2. Let them lie two or three days, covering them with a board.
  3. Take them out and dry them.
  4. With a sharp knife cut them open and take out the stone.
  5. Cut some garlic very fine, scrape a great deal of horseradish, mix the same quantity of mustard seed, a few bruised cloves, and ginger sliced very thin.
  6. Fill the hollow of the peaches with this mixture.
  7. Tie them round.
  8. Lay them in a jar.
  9. Throw in some broken cinnamon, cloves, mace, and a small quantity of cochineal.
  10. Pour over as much vinegar as will fill the jar.
  11. To every quart of vinegar, add a quarter of a pint of the best mustard, well made, some cloves, mace, nutmeg, two or three heads of garlic, and some sliced ginger.
  12. Mix the pickle well together.
  13. Pour the pickle over the peaches.
  14. Tie them down close with either leather or a bladder.
  15. They will soon be fit for use.
Original Text
Peaches, Mango of. Take some of the largest peaches, when full grown and just ripening, throw them into salt and water, and add a little bay-[360]salt. Let them lie two or three days, covering them with a board; take them out and dry them, and with a sharp knife cut them open and take out the stone; then cut some garlic very fine, scrape a great deal of horseradish, mix the same quantity of mustard seed, a few bruised cloves, and ginger sliced very thin, and with this fill the hollow of the peaches. Tie them round, and lay them in a jar; throw in some broken cinnamon, cloves, mace, and a small quantity of cochineal, and pour over as much vinegar as will fill the jar. To every quart put a quarter of a pint of the best mustard, well made, some cloves, mace, nutmeg, two or three heads of garlic, and some sliced ginger. Mix the pickle well together; pour it over the peaches, and tie them down close with either leather or a bladder. They will soon be fit for use. In the same manner you may do white plums.
Notes
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