Petersham Chowchow

Ingredients

• 2 quarts green tomatoes
• 3 quarts water
• 1 bunch celery
• 6 green peppers
• 1 quart button onions
• 1 cauliflower
• 1% cups salt
• 5 cups vinegar
• 1 cup flour
• 8 tablespoons mustard
• 1 tablespoon turmeric
• 1 cup sugar

Method

1. 1

   Wipe tomatoes and cut in eighths.

2. 2

   Scrape celery and cut in 3/4-inch slices, crosswise.

3. 3

   Wipe peppers and cut in pieces.

4. 4

   Peel onions, separate cauliflower in flowerets, cover with boiling water, boil for 3 minutes, and drain.

5. 5

   Mix tomatoes, celery, peppers, onions, and cauliflower and pour over brine made of salt and water.

6. 6

   Let stand overnight.

7. 7

   Bring to boiling point in the same brine and boil until vegetables are tender.

8. 8

   Drain.

9. 9

   Mix flour, mustard, and turmeric and add cold vinegar slowly to make a smooth paste; then add sugar and remaining vinegar.

10. 10

    Cook over hot water until mixture thickens, stirring constantly at first and afterwards occasionally.

11. 11

    Add drained vegetables to mixture.

12. 12

    Cook until well heated.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

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 314. The excerpt below is the record exactly as published.

PETERSHAM CHOWCHOW 2 quarts green tomatoes 3 quarts water 1 bunch celery 1 cup flour 6 green peppers 8 tablespoons mustard 1 quart button onions 1 tablespoon turmeric 1 cauliflower 1 cup sugar 1% cups salt 5 cups vinegar

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