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CHOW-CHOW
Photo: Tyrrell Fitness And Nutrition

CHOW-CHOW

19 ingredients 3 steps internet_archive
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Estimated Nutrition (whole recipe, rough)

154
Calories
7g
Protein
2g
Fat
32g
Carbs

Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 11 portions →
Ingredient Portion assumed kcal
Broccoli 1 cup chopped (156g) 55
Onion 1 medium (110g) 44
Cucumber 1/2 cup sliced (52g) 16
Turmeric 1 tsp ground (3g) 9
Clove 1 tsp ground (2g) 7
Pepper 1 tsp ground (2.3g) 6
Black Pepper 1 tsp ground (2.3g) 6
Allspice 1 tsp ground (1.9g) 5
Mustard 1 tsp (5g) yellow 3
Vinegar 1 tbsp (15ml) distilled 3
Salt 1 tsp (6g) 0
Seed not in our table 0
Bean not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • two heads of cauliflower
  • one quart of small white onions
  • one gallon
  • one-fourth pound of mustard seed
  • one ounce of allspice
  • one ounce of cloves
  • one ounce of ground pepper
  • two ounces of turmeric
  • two dozen small cucumbers
  • half peck of string beans
  • six green peppers
  • two pots of french mustard
  • two ounces of cinna- mon
  • salt
  • vinegar
  • mustard
  • allspice
  • cloves
  • pepper

Directions

1

MRS. D. O. FINCH.

2

Two heads of cauliflower, two dozen small cucumbers, a half peck of string beans, *afe roots of celery, six green peppers, one quart of small white onions and a fourth of a peck of small green tomatoes, cut into small pieces; sprinkle with salt and let them stand twenty-four hours, then drain. Take one gallon or more of vinegar, one-fourth pound of mustard seed, two pots of French mustard, one ounce of allspice, one ounce of cloves, one ounce of ground pepper, two ounces of turmeric and two ounces of cinna- mon; pour the vinegar and spices into a kettle and let them come to a boil, then add the vegetables, and let them scald till yellow and a little tender.

3

^weet f^idkle^.

By Des Moines. Plymouth church. [from old catalog] · Recipe sourced from internet_archive

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