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Chow-chow of Ripe Cucumbers and Onions

Name: Chow-chow of Ripe Cucumbers and Onions
Yield: 20 servings
Ingredients: four quarts of ripe cucumbers; two quarts of white onions; half a pint of salt; two ounces of white mustard seed; two green peppers; one red pepper; one table-spoonful of black pepper; enough vinegar to cover the mixture

From Miss Parloa's kitchen companion, 1887

Serves 20

Presented as published in 1887. 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

71Calories

2 gProtein

15 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories71 kcal

Protein2.4 g

Carbohydrates15 g

Fiber2.1 g

Sugars5.2 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium5605 mg

Potassium488 mg

Calcium70 mg

Iron0.6 mg

Magnesium34 mg

Phosphorus74 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.1 mcg

Vitamin E0 mg

Vitamin K50 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.7 mcg

Choline0.5 mg

Caffeine0 mg

Water256 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 449. The excerpt below is the record exactly as published.

Chow-chow of Ripe Cucumbers and Onions. Use four quarts of ripe cucumbers, peeled, seeded, and chopped fine, two quarts of white onions, chopped fine, half a pint of salt, two ounces of white mustard seed, two green peppers and one red pepper, one table-spoon- ful of black pepper, and enough vinegar to cover the mixture

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