Chow Chow
From The Carbon County cook book, 1926
Presented as published in 1926. 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
17693Calories
525 gProtein
3257 gCarbs
149 gFat
Full nutrition (34 nutrients)
Calories17693 kcal
Protein525 g
Carbohydrates3257 g
Fiber27 g
Sugars809 g
Total Fat149 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1868 mg
Potassium139795 mg
Calcium13789 mg
Iron14 mg
Magnesium8362 mg
Phosphorus19422 mg
Zinc168 mg
Copper51 mg
Manganese76 mg
Vitamin D0 mcg
Vitamin C808 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K19202 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate1229 mcg
Choline8.8 mg
Caffeine0 mg
Water85178 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 41. The excerpt below is the record exactly as published.
Chow Chow. 400 small cucumbers, 1 peck small onions, 2 heads cauliflower. Mix all together, let stand over night in salt water ; wash well, place in large granite pan, add 2 gallons vinegar, 3 red peppers, 4 cups sugar, 3 teaspoons tumeric. Mix together and let simmer 1% hour. When nearly done stir in 4 tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.