Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 6 tablespoons of ground mustard
- 2 quarts vinegar
- a cup of salt to gallon of water
- 2 iuches long
- 4 large green peppers
- one like the flavor of onions
- 6 small onious improve
- vinegar
Directions
For this chow chow, select i quart large green cucumbers, cut in small pieces, i quart tin3^ cucum- bers, 2 iuches long or less, i quart green tomatoes sliced or cut in bits, i large cauliflower divided into tin}' flowerets, 4 large green peppers, cut in coarse bits. When ready put in a weak brine, a cup of salt to gallon of water. Soak pickle twent37-four hours. Scald in same brine and drain. Make paste of 6 tablespoons of ground mustard, i of tumeric, i cup flour, I cup sugar, 2 quarts vinegar. Mix the drj^ ingredients with a little of the vinegar, then add remainder of vinegar. Let this mixture scald, and stir until a smooth thick pnste, then add pickles and it is done. If one like the flavor of onions, 6 small onious improve it. This chow chow is excel- lent the day after it is made, but better in a month of time. Put in jar.
MRS. W. H. BELDEN.