Chowchow I

Ingredients

• 2 quarts small green tomatoes
• 12 small cucumbers
• 3 red peppers
• 1 cauliflower
• 2 bunches celery
• 1 pint small onions
• 2 quarts string beans
• 1 gallon vinegar

Method

1. 1

   Prepare vegetables and cut in small pieces, cover with salt, let stand 24 hours, and drain.

2. 2

   Heat vinegar and spices to boiling point, add vegetables, and cook until soft.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 313. The excerpt below is the record exactly as published.

CHOWCHOW I 2 quarts small green tomatoes \4 pound mustard seed 12 small cucumbers 2 ounces turmeric 3 red peppers ¥ ounce allspice 1 cauliflower Vg ounce pepper 2 bunches celery 1% ounce clove 1 pint small onions Salt 2 quarts string beans 1 gallon vinegar

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