Chow-Chow
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
No method was recorded for this recipe.
Nutrition per serving
3609Calories
114 gProtein
815 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories3609 kcal
Protein114 g
Carbohydrates815 g
Fiber93 g
Sugars480 g
Total Fat28 g
Saturated Fat3.9 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat6.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium113672 mg
Potassium21862 mg
Calcium2756 mg
Iron58 mg
Magnesium1334 mg
Phosphorus2980 mg
Zinc16 mg
Copper8.1 mg
Manganese28 mg
Vitamin D0 mcg
Vitamin C2109 mg
Vitamin A1883 mcg
Vitamin E25 mg
Vitamin K2290 mcg
Vitamin B67.9 mg
Vitamin B120 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)2.6 mg
Niacin (B3)32 mg
Folate604 mcg
Choline542 mg
Caffeine0 mg
Water9595 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 29. The excerpt below is the record exactly as published.
Chow-Chow. Two gallons green tomatoes, two white onions, one-half dozen green peppers, one dozen cucumbers, two heads cabbage, ^all chopped fine; let this stand over night with a teacup of salt sprinkled over it; in thie morning drain off the brine, and season with one tablespoon of celery seed, one ounce turmeric, one-half teaspoon cayenne pepper, one cup 90 PICKLES. brown sugar, one ounce cinnamon, one ounce allspice, one ounce black pepper, one-fourth ounce cloves, vinegar enough to cover. Boil one-half hour
Cook this with the app: pantry check, scaling, and the assistant.