FoodNet
vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Chow Chow, No. 1

From The Twin-city housewife, 1920

Serves 20

Presented as published in 1920. 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

152Calories
4 gProtein
30 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories152 kcal
Protein3.7 g
Carbohydrates30 g
Fiber2.1 g
Sugars16 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium661 mg
Calcium111 mg
Iron1.5 mg
Magnesium49 mg
Phosphorus109 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A23 mcg
Vitamin E0.4 mg
Vitamin K90 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate18 mcg
Choline12 mg
Caffeine0 mg
Water373 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 42. The excerpt below is the record exactly as published.

Chow Chow, No. 1 Two heads cabbage, one dozen cucumbers, one-half dozen onions, one-half gallon green tomatoes, and salt. Put into a bag and let drain over night. The next morning add one-half pound brown sugar, one and one-half tablespoons of tumeric, two tablespoons of ground must- ard, two tablespoons of white mustard seed, two tablespoons of celery seed, one of black pepper and three pints of vinegar

Cook this with the app: pantry check, scaling, and the assistant.