Boiled Chowchow
From The new Kentucky home cook book, 1884
Serves 20
Mrs. Jane Andrews
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 51. The excerpt below is the record exactly as published.
BOILED CHOWCHOW. Take all young vegetables except salsify, slice or chop, and put into a basket with a layer of salt between each lay- er of vegetables; let drip overnight; in the morning boil salsify well done and slice or chop, then shake the salt off of the vegetables and put all into a kettle together. Prepare a dressing of one-quarter pound box of mustard (mixed the day before) to each gallon of vinegar, and all kinds of spices
Cook this with the app: pantry check, scaling, and the assistant.