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Chow Chow Pickles
From Buckeye cookery, 1892
Serves 30
Presented as published in 1892. 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
351Calories
9 gProtein
71 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories351 kcal
Protein8.8 g
Carbohydrates71 g
Fiber0.2 g
Sugars31 g
Total Fat3.1 g
Saturated Fat0 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium25 mg
Potassium2336 mg
Calcium241 mg
Iron0.7 mg
Magnesium146 mg
Phosphorus328 mg
Zinc2.9 mg
Copper0.9 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K320 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline1.4 mg
Caffeine0 mg
Water1340 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 144. The excerpt below is the record exactly as published.
Cuow CHow PICKLES. Let two hundred small cucumbers stand in salt and water closely covered for three days. Boil for fifteen minutes in half a gallon best cider vinegar, one ounce white mustard seed, one of black mustard seed, one of juniper berries, one of celery seed (tying each ounce separately in swiss bags), one handful small green peppers, two pounds sugar, a few small onions, and a piece alum half the size of a nutmeg
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