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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/