Chow-Chow

Ingredients

• enough to fill a four-quart measure of firm white cabbages
• an equal quantity each of green tomatoes
• small green cucumbers
• and green peppers
• a pint of small red peppers
• one ounce each of whole mace
• peppercorns
• mustard-seed
• half an ounce of powdered tumeric
• half an ounce of whole cloves
• half an ounce of celery-seed
• and grated horseradish
• sufficient vinegar to cover them

Method

1. 1

   Prepare vegetables, sprinkle with salt, let stand overnight, drain, boil with spices and vinegar for 30 minutes, cool, and jar.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 146. The excerpt below is the record exactly as published.

CHOW-CHOW. Remove the defective and green outer leaves of firm white cabbages, and shave enough to fill a four-quart meas- ure ; measure an equal quantity each of green tomatoes, small green cucumbers, and green peppers, and slice them thin, after wiping them with a wet cloth; put them into earthen or wooden vessels, sprinkling a pint of salt among them ; let them stand over night ; drain them the next day, put them into a preserving-kettle with a pint of small red peppers and the following spices : one ounce each of whole mace, peppercorns, mustard-seed, and powdered tumeric; half an ounce each of whole cloves, celery-seed, and grated horseradish ; and sufficient vinegar to cover them

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