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Tomato Chow-Chow
From Twentieth century home cook book, 1905
Serves 2
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
506Calories
3 gProtein
129 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein3 g
Carbohydrates129 g
Fiber9 g
Sugars114 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium56514 mg
Potassium558 mg
Calcium186 mg
Iron2 mg
Magnesium57 mg
Phosphorus75 mg
Zinc1.5 mg
Copper0.2 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A3.3 mcg
Vitamin E0.4 mg
Vitamin K8.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate94 mcg
Choline15 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 140. The excerpt below is the record exactly as published.
Tomato ChoW-Chow. — Slice one peck of green tomatoes, six green ]icppors, one onion, strewing a cup of tine salt over them. After standing one night, turn off the water. Put them in a preserving kettle, with vinegar enough to cover them, add one cup of sugar, one cup of grated horseradish, one tablespoon of whole cloves, one of ground cinnamon
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