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Tomato Chow Chow
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
485Calories
2 gProtein
124 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein2.4 g
Carbohydrates124 g
Fiber8.5 g
Sugars110 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium56514 mg
Potassium484 mg
Calcium192 mg
Iron2.1 mg
Magnesium54 mg
Phosphorus57 mg
Zinc1.4 mg
Copper0.2 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C78 mg
Vitamin A4.2 mcg
Vitamin E0.4 mg
Vitamin K8.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate81 mcg
Choline10 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 180. The excerpt below is the record exactly as published.
Tomato Chow Chow Slice one peck green tomatoes, six green peppers, four onions, stir in one cup salt and let them remain over night. Then pour off the water, put them in a kettle with vinegar enough to cover them; one cup grated horse radish, one table- spoon cloves, one tablespoon cinnamon, one tablespoon allspice, one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.