Tomato Chow-chow
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 7 ingredients
- 1 pint of vinegar
- 1/2 pound of brown sugar
- 1 teaspoonful of tamarack
- 1 teaspoonful black pepper
- 1 tablespoonful each of allspice
- 50 green tomatoes
- 2 dozen white onions
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Fifty cucumbers, 50 green tomatoes, 2 dozen white onions, cut them up in slices over night, sprinkle with salt;
- in the morning place them in a colander and drain them dry;
- 1 pint of vinegar, 1/2 pound of brown sugar, 1 teaspoonful of tamarack, 1 teaspoonful black pepper, 1 tablespoonful each of allspice and cloves, 1/2 dozen leaves of mace.
- Put all these in a pot and let them come to a boil;
- after boiling take them out and put them in a jar covered up tightly.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander