Chow-Chow

Ingredients

• two heads of white cabbage
• two heads of cauliflower
• lqt. of small onions
• £gall. of small tomatoes
• twelve small cucumbers
• six roots of celery
• 2galls. of vinegar
• 4oz. of ground mustard
• 4oz. of mustard-seed
• 2oz. of turmeric
• loz. of cloves

Method

1. 1

   Boil cabbage until tender.

2. 2

   Boil cauliflower, onions, tomatoes, cucumbers, and celery in separate pans.

3. 3

   Mix vinegar, mustard, mustard-seed, turmeric, and cloves in a pan and boil.

4. 4

   Combine all vegetables and pour the liquor over them.

5. 5

   Let cool and jar.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 344. The excerpt below is the record exactly as published.

CHOW-CHOW. — The meaning of this term, whether Chinese, or from whatever source it may have been derived, is best defined as a blending together of various kinds of foods in pieces. The nearest approach ive have to it is the pickle called “ Piccalilli.” (1) Cut two heads of white cabbage into small pieces, and boil them until quite tender ; then take two heads of cauliflower, cut them up, put them into a separate pan, and boil ; also lqt. of small onions, £gall. of small tomatoes, twelve small cucumbers, and six roots of celery chopped, all cooked in separate pans. Then put 2galls. of vinegar, 4oz. each of ground mustard and mustard-seed, a small pot of French mustard, 2oz. of turmeric, and loz. of cloves

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