Chow-Chow
From Favorite recipes (North Carolina, 1948), 1948
Recipe by Mrs. Charles Menzies, Jr.
Presented as published in 1948. 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
3118Calories
31 gProtein
597 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories3118 kcal
Protein31 g
Carbohydrates597 g
Fiber48 g
Sugars465 g
Total Fat8.5 g
Saturated Fat1.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium112328 mg
Potassium5008 mg
Calcium1332 mg
Iron18 mg
Magnesium405 mg
Phosphorus901 mg
Zinc6 mg
Copper1.4 mg
Manganese7 mg
Vitamin D0 mcg
Vitamin C760 mg
Vitamin A93 mcg
Vitamin E0.9 mg
Vitamin K18 mcg
Vitamin B63.1 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.6 mg
Folate839 mcg
Choline96 mg
Caffeine0 mg
Water5883 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 16. The excerpt below is the record exactly as published.
CHOW-CHOW 1 peck green tomatoes 9 onions 2 peck green peppers 8 to 12 hot. red peppers 1 medium head of cabbage Put in enamel or stone pot, add 1 cup salt and let stand overnight. Heat 1 gallon of vinegar, 2 cups sugar, 1 package of pickling spice (tied in cheese cloth.) Squeeze all ground mixture dry. A potato ricer is good to use. Add ground mixture to hot vinegar with 2 tablespoons white mustard seed and 2 tablespoons celery seed
Cook this with the app: pantry check, scaling, and the assistant.