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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
[Note from Chef James - the 'mangos' referred to in this recipe are actually green peppers.  See Mango Facts & Trivia for the explanation]


Put the peppers in strong brine for 2 weeks; then put in fresh water till free from salt. For 40 mangoes make a stuffing of:

1 pound dried cabbage,

Grated onions, horseradish, ginger, mustard, 1/2 pound each,

Mace, cinnamon, cloves, 1 ounce each.

Sew each pepper and put in a jar.

Pour strong vinegar over.

The cabbage must be dried and chopped fine.

The horseradish dried and scraped well.

All ingredients, except cabbage, to be pounded fine.

Mix with olive oil or fresh butter.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'


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