Chow Chow
From The Fredericksburg home kitchen cook book, 1921
Recipe by Mrs. Jul. Klingelhoefer.
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
2220Calories
85 gProtein
419 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories2220 kcal
Protein85 g
Carbohydrates419 g
Fiber131 g
Sugars123 g
Total Fat5.6 g
Saturated Fat1.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium8326 mg
Potassium5687 mg
Calcium928 mg
Iron27 mg
Magnesium777 mg
Phosphorus1575 mg
Zinc15 mg
Copper2.8 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C93 mg
Vitamin A6235 mcg
Vitamin E11 mg
Vitamin K698 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)3.5 mg
Niacin (B3)25 mg
Folate556 mcg
Choline709 mg
Caffeine0 mg
Water3359 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 54. The excerpt below is the record exactly as published.
Chow Chow. Beans, cabbage, tomatoes, onions. To every gallon of cut vegetables add: 1 table- spoonful of salt; 1 tabiespoonful of pepper; iy2 table- spoonfuls of mustard; 2 tablespoonfuls of molasses; y% teaspoonful of cloves; 1 quart of vinegar
Cook this with the app: pantry check, scaling, and the assistant.