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May's Chow Chow
From The Monmouth Baptist ladies' cook book, 1907
Serves 16
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
162Calories
3 gProtein
36 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein3.2 g
Carbohydrates36 g
Fiber3.2 g
Sugars22 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium403 mg
Calcium37 mg
Iron3.3 mg
Magnesium28 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A14 mcg
Vitamin E0.4 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate80 mcg
Choline8.4 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 118. The excerpt below is the record exactly as published.
MAY'S CHOW CHOW. Mrs. Will Warren. Two quarts, green cucumbers, one quart each onions, green tomatoes and cauliflower, all cut in pieces. Let stand in salt water over night, drain and scald in weak vinegar. Drain again. Make paste of six table- spoons turmeric, one and one-half cups sugar, one cup each flour, two cups vinegar
Cook this with the app: pantry check, scaling, and the assistant.