Chow-Chow, No. 2
From Virginia Cookery-book, 1884
Serves 30
Cucumbers are not peeled but sliced an inch thick. The onions and peppers are also sliced.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 123. The excerpt below is the record exactly as published.
Chow-Chow, No. 2. Half a peck of onions, half a peck of green tomatoes, three dozen large cucumbers, four large green pepper-pods,, one pint of small red and green peppers. Sprinkle one pint of salt upon them, and let them drain all night ; then add one ounce of mace, one ounce of white pepper, one ounce of white mustard-seed, one ounce of turmeric, half an ounce of cloves, half an ounce of celery - seed, three table-spoonfuls of made mustard, two pounds of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.