Chow-Chow Pickle

Name: Chow-Chow Pickle
Ingredients: Take a quarter of a peck each, of green tomatoes; pickling-beans; white onions; one dozen cucumbers; a head of cabbage chopped; Season with ground mustard; celery seed; and salt to taste; two tablespoonfuls of sweet oil; the same of white sugar

From La cuisine creole, 1885

Ensure to use wide-mouthed glass jars for storage.

Presented as published in 1885. 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

841Calories

26 gProtein

171 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories841 kcal

Protein26 g

Carbohydrates171 g

Fiber3.1 g

Sugars39 g

Total Fat6.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium200 mg

Potassium6400 mg

Calcium815 mg

Iron1.4 mg

Magnesium394 mg

Phosphorus876 mg

Zinc7.1 mg

Copper1.7 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C391 mg

Vitamin A38 mcg

Vitamin E0.5 mg

Vitamin K1123 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate11 mcg

Choline10 mg

Caffeine0 mg

Water3377 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 46. The excerpt below is the record exactly as published.

CHOW-CHOW PICKLE. Take a quarter of a peck each, of green tomatoes, pickling-beans, and white onions (scald the onions separately), add one dozen cucumbers, green peppers, and a head of cabbage chopped. Season with ground mustard, celery seed, and sait to taste. Pour over thèse the best cider vinegar to cover them, and let ail boil two hours, and while hot add two tablespoonfuls of sweet oil and the same of white sugar

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