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Peach Mangoes

A pickled peach preserved in a spiced vinegar brine and stuffed with mustard seed, horseradish, garlic, and shallot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Mustard and horseradish 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 Mangoes

Ingredients

Directions

Prepare the peaches

  1. Select moderate-sized, unripe peaches and wipe them clean.

  2. Soak the peaches in brine for three days, then drain on a sieve.

Make the pickling liquor

  1. Boil 1 quart of vinegar with 2 ounces each of whole white pepper and ginger, a blade of mace, 1 teaspoon of salt, ¼ teaspoon of cayenne, and 4 ounces of mustard seed.

  2. Pour the boiling mixture over the peaches.

Fill and pickle

  1. Cut a round from the stalk end of each peach and fill with fresh mustard seed, grated horseradish, garlic, and chopped shallot.

  2. Replace the cut-out pieces and secure with thread.

  3. After two months, the peaches are ready to eat.

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. Mustard + horseradishtop 1% of all pairs
    Smell alikestrong
    Cooked together1,832 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Horseradish + garlictop 5% of all pairs
    Smell alikestrong
    Cooked together719 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Mustard + garlictop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

  4. Ginger + garlictop 6% of all pairs
    Smell alikemoderate
    Cooked together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Peaches
Provide the fruit that is pickled and becomes tender and flavourful as it steeps.
Vinegar
Acidity that preserves the peaches and gives the pickle its sharp tang.
Mustard seed
Adds pungent, sharp flavour to both the pickling liquor and the filling.
Grated horseradish
Contributes sharp, pungent heat to the filling inside each peach.

The step that matters

Securing the peaches after filling. Peaches must be filled and the cut-out rounds replaced firmly so the filling stays inside and the fruit stays submerged and sealed in the brine. Exposed fruit can spoil.

Swap the white pepper

How well each one fits the dish's main ingredients (peach, vinegar, ginger, mace, mustard, horseradish, garlic):

  1. Allspicefits better
  2. Clovefits better
  3. Turmericfits better
  4. White pepperthe original

Fit is the average pairing score against peach, vinegar, ginger, mace, mustard, horseradish, garlic. 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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