Recipe Manuscript

To Make Mango

Name: To Make Mango
Prep time: PTPT30M
Cook time: PTPT0M
Yield: 6
Cuisine: European
Ingredients: 6 large cucumbers (approx. 1 kg); 50 g coarse salt, plus more for brine; 1 L water (for brine); 200 ml white wine vinegar (or more, enough to cover); 1 bulb garlic (about 8 cloves), thinly sliced; 2 tbsp (20 g) mustard seeds (brown or black preferred); 30 g fresh ginger, thinly sliced; 1 tbsp whole black peppercorns; 1 tbsp (20 g) prepared mustard (or ground mustard seed); 30 g fresh horseradish root, sliced (or substitute jarred horseradish if necessary)

1672

From the treasured pages of Cookbook of Constance Hall

Written by Constance Hall

Renaissance (1400 - 1700)European Intermediate Snack Other

Original Recipe • 1672

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Mango

"Take large Cucumbers cut a piece out of the length of the Cucumbers scraipe out all the feeds very clean then scour them with salt and water and make brine that will bear an egg and pour upon them scalding hot water Stive them close for 24 hours then take them out and dry them very well with a cloth and fill them with sliced garlick mustard seeds and sliced ginger and tie them up fast with thread you must make the pickle of white wine vineger whole pepper and what salt you think fit and pour it on hot and stive it close and so doe for 2 or 3 days once a day till they be very green. a day or 2 after you must put a spoonfull of mustard and some horse radysh into the pickle."

Note on the Original Text

The language is succinct, practical, and assumes a knowledgeable reader, typical for 17th-century household manuscripts. Spelling and grammar are non-standard ('scraipe', 'feeds', 'stive'), reflecting phonetic spelling norms and variable literacy standards of the era. Ingredients are described by function, not by precise quantity, as weights and measures were less standardized. The recipe is a direct, stepwise process, with detailed handling instructions prior to pickling but expects cooks to understand the character of brines and vinegars without further elaboration.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Constance Hall - Click to view recipe in book

Title

Cookbook of Constance Hall (1672)

You can also click the book image above to peruse the original tome

Writer

Constance Hall

Era

1672

Publisher

Unknown

Background

A spirited foray into 17th-century kitchens, this collection by Constance Hall brims with the flavors, secrets, and delicacies of Restoration-era England—perfect for cooks keen to revive a dash of history in their modern menus.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from 1672, penned by Constance Hall, and appears in a collection of early English household manuscripts. At the time, the term 'mango' referred not to the tropical fruit, but a style of pickled vegetable, as actual mangoes were rare in England. Cooks crafted mock mangoes—cucumbers stuffed and pickled with sharp spices—echoing the flavors and appearance of imported pickled mangoes from the East Indies. The recipe reflects both the global spice trade of the period and domestic ingenuity, transforming local produce into something exotic and fashionable for the English table. Such pickles were prized for their zesty, aromatic bite and served as fashionable accompaniments to roast meats.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, cooks would have used a sharp knife and spoon to hollow out the cucumbers, and earthenware or stoneware pots for brining and pickling. Brine was made in sturdy pans, then poured hot over the produce. Linen cloths or napkins would be used to dry the cucumbers, while twine (often made of hemp or flax) tied them shut. For the vinegar, copper or brass pans (tin-lined) were common. Pickles were often stored in large ceramic jars with tight-fitting lids or covered with waxed cloth and tied securely to keep out air.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

6 large cucumbers (approx. 2.2 lbs)
1.75 oz (about 3 tbsp) coarse salt, plus more for brine
1 quart water (for brine)
7 fl oz white wine vinegar (or more, enough to cover)
1 bulb garlic (about 8 cloves), thinly sliced
2 tbsp (about 0.7 oz) mustard seeds (brown or black preferred)
1 oz (about 2 tbsp, packed) fresh ginger, thinly sliced
1 tbsp whole black peppercorns
1 tbsp (0.7 oz) prepared mustard (or ground mustard seed)
1 oz (about 2 tbsp, packed) fresh horseradish root, sliced (or substitute jarred horseradish if necessary)

Instructions

Begin with large cucumbers—choose ones as straight and blemish-free as possible.
Slice a long, narrow piece from each cucumber, lengthwise, as if creating a hatch.
Use a small spoon to scoop out all the seeds, ensuring the cavity is as clean as possible.
Rub the cucumbers both inside and out with coarse salt, then rinse and soak them in strong saltwater (a brine strong enough to float an egg, about 1.5 oz salt per pint of water) just off the boil.
Allow the cucumbers to rest, covered, for 24 hours.
Remove the cucumbers from the brine and pat them completely dry.
Prepare a filling of thinly sliced garlic, brown or black mustard seeds, and slices of fresh ginger.
Pack the cavity of each cucumber with this mixture, then tie the cut piece back onto each cucumber using kitchen twine to keep the filling intact.
For the pickle, heat enough white wine vinegar to cover all the cucumbers, adding whole black peppercorns and salt to taste (start with about 3/4 oz salt per quart).
Pour the hot vinegar mixture over the filled cucumbers, ensuring they are fully submerged.
Cover tightly and repeat the process each day—heating and pouring the pickling liquid—over 2-3 days until the cucumbers become deeply green.
A day or two later, stir a generous spoonful of prepared mustard (or ground mustard seed) and some sliced horseradish root into the pickle.
Allow to mature at least a few days before serving; refrigerate for modern safety.

Estimated Calories

30 per serving

Cooking Estimates

You will spend about 30 minutes preparing and filling the cucumbers. There is no real cooking for this recipe, but the cucumbers rest in brine and vinegar over several days. Each serving is estimated at about 30 calories, assuming you serve one stuffed cucumber per person.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.