N. C. Chow-Chow

Name: N. C. Chow-Chow
Ingredients: 1 gallon cabbage; 2 qts. green tomatoes; 1 qt. onions; 6 pods hot green pepper; Add 2 qts. vinegar; 2 lbs. sugar; 1 small package mustard seed; 2 tablespoons celery seed; tumeric to color

From The Wilson cook book, 1941

Recipe by Mrs. J. O. Williams.

Presented as published in 1941. 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

5613Calories

62 gProtein

1273 gCarbs

19 gFat

Full nutrition (33 nutrients)

Calories5613 kcal

Protein62 g

Carbohydrates1273 g

Fiber29 g

Sugars991 g

Total Fat19 g

Saturated Fat1 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.8 g

Cholesterol0 mg

Sodium864 mg

Potassium11588 mg

Calcium2234 mg

Iron19 mg

Magnesium797 mg

Phosphorus1717 mg

Zinc11 mg

Copper1.9 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C1836 mg

Vitamin A461 mcg

Vitamin E5.8 mg

Vitamin K2284 mcg

Vitamin B67 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.4 mg

Folate253 mcg

Choline167 mg

Caffeine0 mg

Water7028 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 23. The excerpt below is the record exactly as published.

N. C. Chow-Chow 1 gallon cabbage 2 qts. green tomatoes or 1 qt. onions red and green peppers 6 pods hot green pepper Chop ingredients, then measure, sprinkle lightly with salt and let stand two or three hours, or over night. Place in cheese-cloth bag and squeeze out all juice. Add 2 qts. vinegar, 2 lbs. sugar, 1 small package mustard seed, 2 tablespoons celery seed, tumeric to color

Cook this with the app: pantry check, scaling, and the assistant.