Chow Chow

Ingredients

• One-half peck tomatoes
• 2 large heads of cabbage
• 15 onions
• 25 cucumbers
• 1 pint of grated horseradish
• 1/2 pound of mustard seed
• 1 teaspoon of ground pepper
• 1 teaspoon of tumeric
• 1 teaspoon of ground cinnamon
• 3 pounds of sugar
• 1/2 pound of ground mustard
• 1/2 pint of salad oil

Method

1. 1

   Cut the cucumbers, onions, and cabbage in pieces and pack down with salt overnight.

2. 2

   In the morning, drain them and soak in vinegar and water for a day or two.

3. 3

   Drain again, mix with the spices, and put on the fire with sugar and enough vinegar to cover.

4. 4

   After it is cold, mix ground mustard with salad oil and combine with the pickle.

Nutrition per serving

As published

This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 3. The excerpt below is the record exactly as published.

CHOW CHOW {Harewood) One-half peck tomatoes, 2 large heads of cabbage, 15 onions, 25 cucumbers, 1 pint of grated horseradish, \ pound of mustard seed, little onions (left whole), \ teaspoon of ground pepper, 1 teaspoon of tumeric, 1 tea- spoon of ground cinnamon. Cut the cucum- bers, onions, and cabbage in pieces and pack down with salt over night. In the morning drain them and put them to soak in vinegar and water for a day or two. Drain again and mix with the spices and put on the fire with 3 pounds of sugar and enough vinegar to cover the whole. After it is cold mix \ pound of ground mustard with \ pint of salad oil

Cook this with the app: pantry check, scaling, and the assistant.