Mustard Pickles, Chow Chow

Name: Mustard Pickles, Chow Chow
Ingredients: 2 heads cauliflower; 2 quarts green cucumbers; 2 quarts onion; 1 quart string beans; 2 green peppers; 1 1/4 quarts vinegar; 1/4 pound mustard; 3 teaspoons tumeric; 3 to 4 cups brown sugar; 1 cup flour; 1 tablespoon celery seed

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

2184Calories

81 gProtein

380 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories2184 kcal

Protein81 g

Carbohydrates380 g

Fiber95 g

Sugars74 g

Total Fat20 g

Saturated Fat2.1 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat3.1 g

Omega-31.1 g

Cholesterol0 mg

Sodium2836 mg

Potassium9052 mg

Calcium1491 mg

Iron37 mg

Magnesium832 mg

Phosphorus1762 mg

Zinc12 mg

Copper2.9 mg

Manganese18 mg

Vitamin D0 mcg

Vitamin C892 mg

Vitamin A23 mcg

Vitamin E2 mg

Vitamin K486 mcg

Vitamin B62.9 mg

Vitamin B120 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.1 mg

Niacin (B3)19 mg

Folate1607 mcg

Choline81 mg

Caffeine0 mg

Water4500 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 75. The excerpt below is the record exactly as published.

Mustard Pickles, Chow Chow—2 heads cauliflower, 2 quarts green cucumbers, 2 quarts onion, small, (if large, cut in pieces,) 1 quart string beans, 2 green peppers, 114 quarts vinegar, 44 pound mustard, 3 teaspoons tumeric, 3 to 4 cups brown sugar, 1 cup flour, 1 tablespoon celery seed

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