Grandma’s “Every-Day Cook-Book” #8: GREEN TOMATO CHOWDER

 (Smith-Post)

Emma (Emerine) Smith, 1925

                   CHOWDER RECIPE

 [*Note the tell-tale “e’s” that reveal that this handwritten recipe was recorded by the same person who submitted the “Ham Pickle” and “Drop Fried Cakes” recipes, too. Without any proof, I still think this is my great-grandmother Emma Smith’s handwriting.]

 The term “chowder” evokes memories of my mother’s creamy, steamy soups simmering in a pot filled with fish, potatoes and corn (and lots of black pepper). So, when I discovered this handwritten recipe folded between the pages of my grandma’s “Every-Day Cook-Book,” I was confused.

Green tomatoes? Cabbage? Mustard seed and cinnamon? Wait a minute—this isn’t a recipe for chowder… or is it?

It was the “vinegar” that tipped me off. My husband happens to be the reigning Canning King of this household kitchen and vinegar is an essential ingredient for his delicious dilly beans, bread-and-butter pickles, and pickled beets. Since this is the time of year when his garden is “put to bed” for the winter, it is also the time when those last garden stragglers are gathered up and preserved in one way or another. You don’t want to waste them, but what do you do with them?

In the case of this antique recipe, you take those end-of-season, unripened tomatoes and peppers, add some onions and cabbage …and you make a large batch of “chowder.”  This version of chowder, however, is a type of pickled relish. Today, similar recipes can be found under the name of “Green Tomato Relish” or “Chow Chow.”  

Originally discovered in another random section of the cookbook, I have now placed the handwritten recipe where it belongs—between the published recipes on pages 146-147 for Chow Chow,” “Piccalilli,” and (as shown here) a similar “Green Tomato Pickle.” 

[Handwritten recipe transcribed below]

Chowder

1 pk [peck] of green tomatoes. Chop.

1 cup of Salt.

6 large onions

Let this stand overnight and drain.

1 large cabbage.

3 peppers.

add 2 qts. of vinegar

1 qt of water boil 15 minutes

then drain.

2 lbs of sugar, 1 qt of vinegar

1 tablespoon of mustard seed.

1 teaspoon pepper.

2 tablespoon cinnamon

[2 Tbsp] Cloves and allspice and ginger

mix well and boil 20 min.