Chow Chow
From Machias Cook Book, 1899
Presented as published in 1899. 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
1630Calories
3 gProtein
420 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1630 kcal
Protein2.5 g
Carbohydrates420 g
Fiber4.3 g
Sugars410 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium30 mg
Potassium409 mg
Calcium64 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K7.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate40 mcg
Choline14 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 22. The excerpt below is the record exactly as published.
CHOW CHOW. )4 peck tomatoes, J^ pint onions, 2 cups white sugar, y^ tea- spoonful cassia, ^ teaspoonful cloves, y^ teaspoonful allspice, J4 teaspoonful mustard, y^ teaspoonful red pc'pper, J^ teaspoonful black pepper, vinegar to cover
Cook this with the app: pantry check, scaling, and the assistant.