Chow-Chow
From The Wilson cook book, 1941
Recipe by Mrs. P. L. Wooparp.
Presented as published in 1941. 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
10348Calories
106 gProtein
2532 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories10348 kcal
Protein106 g
Carbohydrates2532 g
Fiber104 g
Sugars2023 g
Total Fat29 g
Saturated Fat2.3 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat2.9 g
Cholesterol0 mg
Sodium2555 mg
Potassium19103 mg
Calcium2988 mg
Iron28 mg
Magnesium1364 mg
Phosphorus3087 mg
Zinc25 mg
Copper6.2 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C1111 mg
Vitamin A58 mcg
Vitamin E1.3 mg
Vitamin K2304 mcg
Vitamin B66.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.1 mg
Folate814 mcg
Choline211 mg
Caffeine0 mg
Water10265 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 21. The excerpt below is the record exactly as published.
Chow-Chow 1% pk. large green tomatoes 2 large cabbages 18 large onions 25 large cucumbers Cut in very small pieces, sprinkle with salt and let stand over night. Drain and press all brine out. Cover with equal parts of vinegar and water for two days. Drain well. Add the following: 1 pt. grated horseradish 4 oz. white ground pepper 1 qt. very small white button % pt. best olive oil onions 1 small tbsp. tumeric 1 lb. white mustard seed 4 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.