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Mustard Chow-Chow
From The Henderson cook book, 1914
Serves 15
Recipe by Mrs. C. M. Cooper.
Presented as published in 1914. 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
457Calories
3 gProtein
102 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein3.4 g
Carbohydrates102 g
Fiber2.3 g
Sugars91 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium105 mg
Potassium593 mg
Calcium104 mg
Iron1.5 mg
Magnesium52 mg
Phosphorus115 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0.8 mcg
Vitamin E0.5 mg
Vitamin K59 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate44 mcg
Choline3.3 mg
Caffeine0 mg
Water459 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 85. The excerpt below is the record exactly as published.
MUSTARD CHOW-CHOW. One-fourth peck green tomatoes, iy2 dozen cucumbers, 14 peck small onions, y2 dozen green peppers, 3 red peppers. 186 PICKLES AND CATSUPS Wash thoroughly before cutting into small piece* and salt 1 night, with 3 cups sprinkled between layers. Drain off in the morning; wash and drain for 2 hour3. 3 quarts vinegar, 3 pounds sugar, ^ pound mustard, mixed thick, 5 cents whole mustard seed, 5 cents celery seed, 5 cents curry powder, 1 large cauliflower
Cook this with the app: pantry check, scaling, and the assistant.