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Chow-Chow Pickle
From The Henderson cook book, 1914
Serves 24
Recipe by Mrs. Jas. R. Rankin.
Presented as published in 1914. 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
272Calories
3 gProtein
62 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories272 kcal
Protein3.2 g
Carbohydrates62 g
Fiber5.3 g
Sugars50 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium174 mg
Potassium671 mg
Calcium135 mg
Iron1.7 mg
Magnesium40 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A28 mcg
Vitamin E0.2 mg
Vitamin K6.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate106 mcg
Choline8.4 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 85. The excerpt below is the record exactly as published.
CHOW-CHOW PICKLE. One gallon chopped cabbage, y2 gallon chopped green toma- toes ; 8 chopped onions ; 6 pods of bell pepper (green, chopped up), 3 quarts of good vinegar, 2y2 pounds of brown sugar, a little each of black pepper, spice, cloves, mace, cayenne pepper, cinnamon
Cook this with the app: pantry check, scaling, and the assistant.