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Chow Chow
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 10
Presented as published in 1901. 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
153Calories
7 gProtein
33 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories153 kcal
Protein7.4 g
Carbohydrates33 g
Fiber13 g
Sugars0.7 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium99 mg
Potassium1549 mg
Calcium276 mg
Iron3 mg
Magnesium94 mg
Phosphorus156 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C275 mg
Vitamin A32 mcg
Vitamin K29 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate308 mcg
Water626 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 68. The excerpt below is the record exactly as published.
Chow Chow. — Take six cucumbers just before they ripen, peel and cut in strips and remove the seed, four white onions, six •good-sized heads of cabbag
Cook this with the app: pantry check, scaling, and the assistant.