FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Appetizer RecipesPreserves, Pickles 1 >  Chow Chow (1904)

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes in all 50 States, Online and Worldwide

 

CHOW CHOW (1904)

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


CHOW-CHOW
Mrs. Henry C. Buckner


2 heads of cauliflower,

200 very small cucumbers,

50 small onions,

1 good head of cabbage,

A few green grapes, radish pods, and nasturtium seeds,

1/2 pound of white mustard seed,

1/2 pound of celery seed,

1/4 teacup of ground pepper,

1/4 teacup of cinnamon,

1/2 pint of grated horseradish.


Put the cauliflower, cabbage, cucumbers, and onions in salt over night.
Drain off and put to soak in vinegar 2 days.
Drain again and mix with spices.
Boil a gallon of vinegar with 2 pounds of sugar and pour over while hot.
Do this 3 mornings in succession; then mix some ground mustard and a little olive oil until a good flavor.


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/
 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages