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Peach Mango

A preserved fruit dish made by soaking peaches in saltwater, filling them with spices, and pickling in seasoned vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Horseradish and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,832 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Peach Mango

Ingredients

Directions

Prepare

  1. Soak the peaches in a mixture of coarse sea salt and water for two days.

  2. Remove the peaches, wipe them dry, and take out the stones.

Fill and tie

  1. Fill the peaches with minced garlic, horseradish, bruised mustard seed, sliced ginger root, celery seed, and onion.

  2. Tie the peaches with thread and sprinkle with cloves, broken cinnamon, and turmeric.

Pickle

  1. Season cold vinegar with made mustard, ginger, nutmeg, and sugar.

  2. Pour the seasoned vinegar over the peaches and store the jar in a cool place for three months.

  3. Optionally, add oil to the filling.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Horseradish + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together1,832 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  3. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Mustard + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Garlic + horseradishtop 5% of all pairs
    Smell alikestrong
    Cooked together719 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peaches
Form the body of the pickle, absorbing the salt, spices and vinegar as they cure.
Coarse sea salt
Draws moisture out of the peaches during the initial soak, firming the fruit.
Cold vinegar
Provides the acidity that preserves the fruit and gives the pickle its sharp flavour.
Sugar
Balances the sharpness of the vinegar with sweetness.
Made mustard
Adds pungency and sharpness to the seasoned vinegar.

The step that matters

Soaking the peaches in salt water for two days. Salt draws water out of the fruit by osmosis, firming the flesh and seasoning it before pickling. Too short a soak leaves the peaches soft and under-seasoned, while the salt level and timing together control how well the fruit keeps.

Swap the peach

How well each one fits the dish's main ingredients (garlic, horseradish, mustard, ginger, celery, onion, clove):

  1. Limefits better
  2. Avocadofits better
  3. Lemonfits better
  4. Peachthe original

Fit is the average pairing score against garlic, horseradish, mustard, ginger, celery, onion, clove. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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