Chow-Chow
From Carolina cookery from Quaker kitchens, 1924
Recipe by Mrs. A. M. Briggs.
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
4719Calories
41 gProtein
1151 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories4719 kcal
Protein41 g
Carbohydrates1151 g
Fiber6.2 g
Sugars896 g
Total Fat9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium871 mg
Potassium9550 mg
Calcium2332 mg
Iron11 mg
Magnesium631 mg
Phosphorus1134 mg
Zinc8.4 mg
Copper0.8 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C1630 mg
Vitamin A77 mcg
Vitamin E0.9 mg
Vitamin K2163 mcg
Vitamin B66 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate84 mcg
Choline51 mg
Caffeine0 mg
Water3783 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 38. The excerpt below is the record exactly as published.
CHOW-CHOW 4 qts. cabbage 2 tbs. cinnamon 2 qts. green tomatoes 1 tbs. cloves 1 qt. onions 1 tbs. celery seed 1 gill green peppers 3 tbs. white mustard 2 lbs. brown sugar seed Apple vinegar 1 tbs. salt
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