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Buckeye Chowchow
From The new practical housekeeping, 1890
Serves 30
Some cook an hour or two.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
305Calories
5 gProtein
57 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories305 kcal
Protein4.6 g
Carbohydrates57 g
Fiber2.8 g
Sugars34 g
Total Fat2.7 g
Saturated Fat0.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium303 mg
Potassium978 mg
Calcium199 mg
Iron2.5 mg
Magnesium80 mg
Phosphorus156 mg
Zinc1.2 mg
Copper0.2 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A0.7 mcg
Vitamin E0.3 mg
Vitamin K137 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate22 mcg
Choline11 mg
Caffeine0 mg
Water616 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 437. The excerpt below is the record exactly as published.
Buckeye Chowchoxv, — Take six heads cabbage, half bushel green tomatoes, twenty onions, and eighteen large cucumbers, peeled; chop each separately, drain overnight, first sprinkling witn salt. In morning take two pounds brown sugar, two gallons best cider vinegar, four ounces mixed spices, one-half dozen small red peppers, chopped, four ounces ground mustard, two each of white mustard seed
Cook this with the app: pantry check, scaling, and the assistant.