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Paste for Chow-Chow
From The Landmarks club cook book, 1903
Serves 8
Recipe by Mary Okey Knight.
Presented as published in 1903. 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
121Calories
2 gProtein
27 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein2.4 g
Carbohydrates27 g
Fiber0.8 g
Sugars14 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium139 mg
Potassium87 mg
Calcium24 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate26 mcg
Choline1 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 118. The excerpt below is the record exactly as published.
PASTE FOR CHOW-CHOW. Six tablespoonfuls mustard, one tablespoonful turmeric, half cup brown sugar, one cup flour
Cook this with the app: pantry check, scaling, and the assistant.