Chow Chow
From Household science and arts, 1913
Whole spice may be used instead of ground spice.
Presented as published in 1913. 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 Household science and arts (1913) by Josephine Morris, page 70. The excerpt below is the record exactly as published.
CHOW CHOW Prepare the vegetables and cut them into small pieces. Put them into a large pre- serving kettle and sprinkle them freely with 2 c. salt. Let them stand at least twenty- hour hours, then drain them. Boil the vinegar and spices together for ten minutes
Cook this with the app: pantry check, scaling, and the assistant.