Chow-chow

Ingredients

• a half-peck of green tomatoes
• fifteen onions
• twenty-five medium-sized cucumbers
• two cabbages
• a gallon and a half of scalding-hot vinegar
• a pint of grated horseradish
• Yz lb. of mustard-seed
• I oz. of celery seed
• a half-cupful of pepper
• a half-cupful of turmeric
• and ground cinnamon

Method

1. 1

   Cut and mix vegetables with salt, let stand overnight.

2. 2

   Drain and cover with vinegar and water, let stand overnight again.

3. 3

   Drain and pour over hot vinegar boiled with spices.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 280. The excerpt below is the record exactly as published.

Chow-chow ally to prevent the tomatoes sticking ; take off the fire and set to cool over- night; press through a coarse wire sieve, add I oz. of ground cloves, two of allspice, two of black pepper, four pods of red pepper, and 2 ozs. of ground mace and cinnamon mixed ; let boil slowly for four hours. Let cool, put into glass or stone jars, and seal. This soy is excellent for sea- soning sauces and gravies. Catsup, Walnut. — Take the wal- nuts while soft enough to beat to a paste, and to every hundred thus prepared add two quarts or a gallon of vinegar and a handful of salt. Let the liquor stand eight days in a stone jar, stirring it frequently. Then strain it into a saucepan, boil it, and skim it well ; add ginger, horseradish, mustard-seed, a few cloves of garlic, and a little black pepper; let it boil up once, pour it into an earthen pan, and when cold bottle it. The white walnut is best, but the black walnut may be used. Another way : — Simmer a gallon of the expressed juice of walnuts when they are tender, and skim it well. Then put in 2 lbs. of anchovies, bones and liquor, the same of shallots, I oz. of cloves, i oz. of mace, i oz. of pepper, and one clove of garlic. Let all simmer till the shallots sink ; then put the liquor into a pan till cold. Bottle, and divide the spice equally to each. Cork closely, and this cat- sup will keep for years. It is not, however, fit for use the same season that it is made. Another way : — Take two hundred walnuts while still tender, and beat them up very fine in a marble mortar. Add six handfuls of salt, and put into a clean stone jar, and stir them up three times a day for a fortnight. Strain through a cloth, pressing them very dry. Boil up the liquor with mace, cloves, grated nutmeg, onion, and pepper to taste. Bottle, and cork tightly, and shake when used. Chilli Sauce. — Scald, skin, and cut up fifty ripe tomatoes ; chop and add twelve green peppers and nine large white onions with ]/z lb. of brown sugar, four table- spoonfuls of salt, nine level tcaspoonfuls each of ground cloves, allspice, and ginger, and half a gallon of vinegar. Boil gently, stirring and crushing all to a paste, for at least an hour — and longer, if it is thin at that time — and then bottle tightly, covering the tops of the bot- tles with sealing-wax. Chow-chow. — Cut up and mix to- gether a half-peck of green tomatoes, fifteen onions, twenty-five medium- sized cucumbers, and two cabbages. Put this in layers in a crock with layers of salt between, and let it stand overnight. Then drain off the brine and throw it away, and cover the pickle with vinegar and water, half and half, and let it again stand overnight. The next day drain off this mixture and pour over it a gallon and a half of scalding-hot vinegar which has just been boiled for three minutes with a pint of grated horseradish, Yz lb. of mustard - seed, I oz. of celery seed

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