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Chowchow
From The new Kentucky home cook book, 1884
Serves 20
Recipe by Mrs. Amanda Tuerman.
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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 51. The excerpt below is the record exactly as published.
CHOWCHOW. Take one-half peck of green tomatoes, two dozen large cucumbers, one dozen white onions, one-half dozen green peppers, two roots of horse-radish, all chopped together. Sprinkle a little salt through it, and put into a colander. Let it remain a few hours to drain off the water; season with ground spices — namely, black pepper, mustard, and cloves — to the taste. Put all in a jar, and pour over just enough cold cider vinegar to cover well
Cook this with the app: pantry check, scaling, and the assistant.