KENTUCKY CHOW CHOW (1904)
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
KENTUCKY CHOW-CHOW
2 dozen cucumbers, large,
2 cabbage heads of medium size,
1/2 peck of green tomatoes,
6 large onions,
18 little ears of corn, 2 or 5 inches long,
1 large head of cauliflower,
3 or 4 peppers,
3 pounds brown sugar,
1/2 ounce turmeic,
2 ounces white mustard seed,
2 ounces celery seed,
1/2 gallon vinegar.
Chop and boil the vegetables in vinegar till they are tender.
Throw away this vinegar.
Take 1 gallon of fresh vinegar and add the seasoning, spices, etc.
Pour over the pickles and boil 5 minutes, or till tender. Seal in stone jars.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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