Chow Chow
From The Central cook book, 1924
Recipe by Mrs. M. M. Murcutson.
Presented as published in 1924. 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
5595Calories
64 gProtein
1288 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories5595 kcal
Protein64 g
Carbohydrates1288 g
Fiber33 g
Sugars999 g
Total Fat20 g
Saturated Fat1.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.4 g
Omega-30.3 g
Cholesterol0 mg
Sodium15712 mg
Potassium11729 mg
Calcium2162 mg
Iron17 mg
Magnesium818 mg
Phosphorus1743 mg
Zinc11 mg
Copper1.9 mg
Manganese17 mg
Vitamin D0 mcg
Vitamin C1836 mg
Vitamin A464 mcg
Vitamin E6.5 mg
Vitamin K2294 mcg
Vitamin B67.1 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.8 mg
Folate260 mcg
Choline172 mg
Caffeine0 mg
Water6642 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 56. The excerpt below is the record exactly as published.
Chow Chow 1 gallon cabbage, chopped fine. 14 gallon green tomatoes. 1 quart onions. 8 pods green pepper. 4 tablespoons mustard. 2 tablespoons ginger. 1 tablespoon cloves. 1 tablespoon cinnamon. 1 tablespoon celery seed. 2 tablespoons salt. 2 pounds sugar. 3 pints vinegar
Cook this with the app: pantry check, scaling, and the assistant.