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Chow Chow No. 2
From The household cook book, 1902
Serves 10
Ready for use in a few days, keeps several weeks.
Presented as published in 1902. 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
33Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein1 g
Carbohydrates6.8 g
Fiber0.2 g
Sugars0.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium208 mg
Calcium40 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K54 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline0.6 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 401. The excerpt below is the record exactly as published.
Chow Chow No. 2 — Take equal amounts of green tomatoes and cabbage, ^ the amount of onions, or less if preferred, and 1 or 2 green peppers; chop all together fine; then season with plenty of salt, a red pepper cut fine after removing the seeds, black pepper and a little white mustard-seed
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