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Green Tomato Chow Chow
From The Rural cook book, 1907
Serves 12
Spices like whole cloves, mace, and cinnamon can be added.
Presented as published in 1907. 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
189Calories
0 gProtein
37 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories189 kcal
Protein0.5 g
Carbohydrates37 g
Fiber0.7 g
Sugars35 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.8 mg
Potassium75 mg
Calcium24 mg
Iron0.2 mg
Magnesium7 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.9 mcg
Choline2.4 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 131. The excerpt below is the record exactly as published.
Green Tomato Chow Chow,— Chop fine one peck of green tomatoes, three onions, six green peppers ; sprinkle them lightly with salt, let Stand an hour, then scald in the Juices. Put three quarts of vinegar in a porcelain-lined kettle with one pint of sugar and a few pieces of horse- radish root
Cook this with the app: pantry check, scaling, and the assistant.