Mustard Chow-Chow

Ingredients

• Two heads of cabbage
• two heads of cauliflower
• one dozen cucumbers
• six roots of celery
• six peppers
• one quart of small white onions
• two quarts green tomatoes
• Two gallons of vinegar
• one-fourth pound of mustard
• one-fourth pound of mustard seed
• one ounce of cloves
• two ounces of turmeric

Method

1. 1

   Cut vegetables into small pieces and boil each separately until tender, then strain.

2. 2

   Put vinegar and spices into a kettle and let come to a boil.

3. 3

   Mix the vegetables and pour over the dressing.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 475. The excerpt below is the record exactly as published.

MUSTARD CHOW-CHOW. Two heads of cabbage, two heads of cauliflower, one dozen cucum- bers, six roots of celery, six peppers, one quart of small white onions, two quarts green tomatoes; cut into small pieces and boil each vege- table separately until tender, then strain them. Two gallons of vin- egar, one-fourth pound of mustard, one-fourth pound of mustard seed, one pot of French mustard, one ounce of cloves, two ounces of tur- meri

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