vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chow-Chow
From The Landmarks club cook book, 1903
Serves 12
Recipe by Mary Okby Knight.
Presented as published in 1903. 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
94Calories
4 gProtein
19 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein3.9 g
Carbohydrates19 g
Fiber3.3 g
Sugars9.1 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium33 mg
Potassium763 mg
Calcium68 mg
Iron0.9 mg
Magnesium42 mg
Phosphorus112 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C69 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin K48 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate61 mcg
Choline10 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 118. The excerpt below is the record exactly as published.
CHOW-CHOW. One quart small white onions, two quarts cucumbers (one quart small and one quart large) cut into pieces. Two quarts of green tomatos cut into quarters, one large or two small cau- 202 LANDMARKS CLUB COOK BOOK. liflowers picked in pieces, six green peppers cut in round pieces, one bunch of celery
Cook this with the app: pantry check, scaling, and the assistant.