vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chowchow II
From Boston Cooking-School cook book, 1896
Serves 10
Dressing: 6 tablespoons mustard, 0.5 cup sugar, 3 tablespoons flour, 0.25 cup cold vinegar, 2.5 cups hot vinegar.
Presented as published in 1896. 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
144Calories
5 gProtein
29 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories144 kcal
Protein4.7 g
Carbohydrates29 g
Fiber4.4 g
Sugars5.3 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11556 mg
Potassium639 mg
Calcium121 mg
Iron6.5 mg
Magnesium40 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate141 mcg
Choline2.3 mg
Caffeine0 mg
Water354 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 313. The excerpt below is the record exactly as published.
CHOWCHOW II 1 quart tiny white onions 2 green peppers, thinly sliced 1 quart small cucumbers Boiling water 2 heads cauliflower, separated Salt into flower
Cook this with the app: pantry check, scaling, and the assistant.