Chow-Chow

Ingredients

• one-half peck of onions
• one-half peck medium-sized cucumbers
• one-half peck cauliflower
• one-half peck green tomatoes
• one-half dozen red peppers
• three pints of vinegar
• three of water
• six pints of vinegar
• two and a-half cups of brown sugar
• three-quarters of a pound ground mustard
• one ounce turmeric
• one-half pint olive oil
• three-quarters of a cup flour

Method

1. 1

   Chop all vegetables, salt, mix, and scald in vinegar and water.

2. 2

   When well scalded, drain from the vinegar and pour over the mixture of vinegar, sugar, mustard, turmeric, oil, and flour while boiling.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 41. The excerpt below is the record exactly as published.

CHOW-CHOW. BY UBS. JOHN SHERMAN. (Wife of Senator from Ohio.) jsNE-HALF peck of onions, one-half peck me- dium-sized cucumbers, one-half peck cauli- flower (or cabbage will do), one-half peck green tomatoes, one-half dozen red peppers. Chop all — not too fine — salt, mix, and scald in three pints of vinegar and three of water. When well scalded drain from the vinegar, and pour over the following mixture : Six pints of vinegar, two and a-half cups of brown sugar, three-quarters of a pound ground mustard, one ounce turmeric, one-half pint olive oil, three-quarters of a cup flour

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