Chow-Chow Pickle
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Best thickened with arrowroot or cornflour.
Presented as published in 1880. 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
19Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0.2 g
Carbohydrates4.1 g
Fiber0.2 g
Sugars3.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium81 mg
Potassium31 mg
Calcium3.5 mg
Iron0.2 mg
Magnesium3.2 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K9.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline0.6 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 54. The excerpt below is the record exactly as published.
a large spoonful of chow-chow, cut up the pickle rather smaller than it is m the bottle, take also a little of the liquor and mix it with about twice its quantity of good brown gravy
Cook this with the app: pantry check, scaling, and the assistant.