Chow-chow a la Maria

Ingredients

• Three quarts green tomatoes
• two quarts very small white onions
• two quarts small gherkins
• one quart very small string beans
• three small heads cauliflower
• eight green peppers
• four quarts vinegar
• three cups granulated sugar
• eight tablespoons flour
• twelve tablespoons mustard
• four tablespoons tumeric
• one half cup salt

Method

1. 1

   Peel and wash the onions, also wash the gherkins which should be of even size.

2. 2

   Separate the cauliflower in small buds.

3. 3

   The string beans should be very young and tender, well stringed.

4. 4

   Remove the seeds from the green peppers, cut in strips, also the tomatoes after they are washed and have had their stems removed.

5. 5

   Put the vegetables in an earthen jar, season with the salt, let stand about twenty-four hours — well covered.

6. 6

   When ready to cook, put in a preserving kettle, cook — covered — about fifteen minutes, then let stand about one hour.

7. 7

   Put the vinegar in a pan, add the sugar, thicken with the flour dissolved in one and a half cups water, add the mustard and tumeric, stir until well thickened.

8. 8

   Drain the vegetables from the liquid, add to the hot sauce, let come to a boil.

9. 9

   Put in bottles and seal well.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 626. The excerpt below is the record exactly as published.

Chow-chow a la Maria Three quarts green tomatoes, two quarts very small white onions, two quarts small gherkins, one quart very small string beans, three 432 THE SWEDISH, FRENCH, AMERICAN COOK BOOK small heads cauliflower, eight green peppers, four quarts vinegar, three cups granulated sugar, eight tablespoons flour, twelve table¬ spoons mustard, four tablespoons tumeric, one half cup salt

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