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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/