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Chow-Chow
From Atlanta women's club cook book, 1921
Serves 4
A traditional pickled vegetable dish.
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
596Calories
20 gProtein
93 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein20 g
Carbohydrates93 g
Fiber16 g
Sugars57 g
Total Fat20 g
Saturated Fat1.3 g
Monounsaturated Fat12 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol0 mg
Sodium162 mg
Potassium1753 mg
Calcium399 mg
Iron14 mg
Magnesium286 mg
Phosphorus599 mg
Zinc4.7 mg
Copper0.7 mg
Manganese4.6 mg
Vitamin D0 mcg
Vitamin C219 mg
Vitamin A40 mcg
Vitamin E3.3 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate379 mcg
Choline66 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 43. The excerpt below is the record exactly as published.
CHOW-CHOW. (Superior English recipe over 100 years old.) seed. red peppers. tbls. mustard oz. tumeric. tbls. celery seed. tbls. each allspice and cloves, cup sugar. 2 qts. small white onions. 6 1 qt. small cucumbers. 4 2 qts. tender string beans. 1 3 qts. tomatoes. 2 2 heads cauliflower. 2 2 heads white cabbage. 1 2/3 cup ground mustard
Cook this with the app: pantry check, scaling, and the assistant.