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Chow Chow, No. 2
From The Twin-city housewife, 1920
Serves 11
Can be finished in one morning.
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
640Calories
7 gProtein
150 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein7 g
Carbohydrates150 g
Fiber6.8 g
Sugars133 g
Total Fat5 g
Saturated Fat0.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol0 mg
Sodium61 mg
Potassium828 mg
Calcium202 mg
Iron4.5 mg
Magnesium91 mg
Phosphorus197 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C52 mg
Vitamin A42 mcg
Vitamin E1.3 mg
Vitamin K15 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate66 mcg
Choline40 mg
Caffeine0 mg
Water281 g
Estimated from matched ingredients across 11 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. 2 Grind green tomatoes and cabbage through meat chopper, using coarse blade, squeeze dry in potato masher and measure; to one-half gallon of each use one dozen onions and one-half dozen green pep- pers also ground in meat chopper, one-half cup each of ground mustard and white mustard seed, three tablespoons each tumeric and celery seed, one tablespoon each mace, ground cinnamon, and red pepper, three pounds brown sugar, and vinegar sufficient to cover
Cook this with the app: pantry check, scaling, and the assistant.