Chow-Chow
From Durham cook book ..., 1921
Presented as published in 1921. 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
4860Calories
38 gProtein
1117 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories4860 kcal
Protein38 g
Carbohydrates1117 g
Fiber28 g
Sugars940 g
Total Fat8.9 g
Saturated Fat0.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol0 mg
Sodium29036 mg
Potassium8832 mg
Calcium1955 mg
Iron14 mg
Magnesium575 mg
Phosphorus1108 mg
Zinc7.8 mg
Copper1.6 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C935 mg
Vitamin A502 mcg
Vitamin E7.1 mg
Vitamin K1172 mcg
Vitamin B64.6 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.1 mg
Folate313 mcg
Choline142 mg
Caffeine0 mg
Water5201 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 67. The excerpt below is the record exactly as published.
CHOW-CHOW. Tavo quarts tomatoes, tAVO quarts cabbage, one quart onions, three or four green peppers, tAvo quarts vinegar, tAVO pounds broAvn sugar, one- fourth cup salt. Run all vegetables through meat chopper, add sugar, vinegar, salt, tAvo tablespoons mustard, one spoon celery seed, tAvo spoons ginger, one paprika, tw'o tumeric, one of Avhole cloves
Cook this with the app: pantry check, scaling, and the assistant.