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Chow Chow, No. 3
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
338Calories
4 gProtein
73 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein4.1 g
Carbohydrates73 g
Fiber3.8 g
Sugars52 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium5650 mg
Potassium692 mg
Calcium204 mg
Iron3 mg
Magnesium59 mg
Phosphorus120 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A2.2 mcg
Vitamin E0.2 mg
Vitamin K82 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate36 mcg
Choline14 mg
Caffeine0 mg
Water473 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. 3 Chop three good sized cabbage heads, two dozen medium sized onions, three small pods of green hot pepper, and six large green sweet peppers. Over it pour one gallon of vinegar to which has been added one scant cup salt, two pounds brown sugar, two ounces each celery seed and white mustard seed, and one ounce of tumeric
Cook this with the app: pantry check, scaling, and the assistant.