Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Seed | 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
- 1 cup of grated horseradish
- 2 tablespoonfuls white mustard seed
- 2 tablespoonfuls of brown mustard seed
- 1 tablespoonful powdered cloves
- 1 tablespoonful allspice
- 1 tablespoonful ground mustard
- ten heads of cabbage
- 1 1/2 gallons of white vinegar
- 1/2 gallon jars
- 1 1/2 gallons white wine vinegar
- a handful of celery-seed
- one half pk
- 1 small head of cabbage
- 1 doz
- 1/2 doz
- 6 large white onions
- ten cents worth of nice fresh cinnamon
- 2 lbs
- salt
- vinegar
- mustard
- cloves
- allspice
Directions
_Contributed by Mrs. John Beverly Roberts, Bryn Mawr, Pa._
One half pk. of ripe tomatoes, ½ pk. green tomatoes, 1 small head of cabbage, 1 doz. onions, ½ doz. red peppers, ½ doz. green peppers, ½ lb. celery chopped fine. Salt well and let stand 24 hours, drain thoroughly, cover with best cider vinegar and boil 1 hour; add 1 cup of grated horseradish, 2 tablespoonfuls white mustard seed, 2 tablespoonfuls of brown mustard seed, 1 tablespoonful powdered cloves, 1 tablespoonful allspice, 1 tablespoonful ground mustard.
AUNT C.’S CHOW CHOW.
Private recipe 75 years old.
_Contributed by Mrs. Louis R. Lemoine, Philadelphia, Pa._
Ten heads of cabbage (hard packed). It is better to get them in fall or winter. Slice cabbage ½ in. thick, crosswise, pack it in a new tub or very large vessel, cover with salt and cold water (which you will make strong enough to hold an egg), then add about a quarter more water. Slice, crosswise, 6 large white onions, sprinkling salt between each layer. Next morning wash the onions and cover with fresh cold water. Drain the cabbage from the brine and chop it. Put a layer of cabbage in a large wooden bowl, sprinkle some of the chopped onions, some turmeric, and a handful of celery-seed, and so on, layer after layer. Then mix with hands thoroughly. While this is being done have in your preserving kettle about 1½ gallons of white vinegar with ten cents worth of nice fresh cinnamon, some whole grains of black pepper, a little mace, a few cloves and a few pods of dried red peppers, or a level teaspoon of cayenne pepper. Boil until the vinegar is quite strong of the spices, add to the vinegar about 2 lbs. of sugar. Strain the vinegar through a thin muslin bag over the cabbage. Wash out the kettle and transfer the mixture to the kettle and scald until hot all through, but do not let it boil or cook. Stir frequently with a wooden spoon. At the time you put the cabbage in bowl to be chopped, take about ½ of a 40-cent box of good mustard and mix it, smooth, and quite thick, with warm water. While the cabbage is cooling, beat into the mustard a bottle of the very best olive oil, as you would for a nice, smooth, dressing, adding vinegar until smooth and thick. When the cabbage is cool mix the dressing well in, put into ½ gallon jars and cover closely. In two or three days it will be ready for use.
Ingredients Needed.--Ten heads of cabbage, 6 large white onions, 1½ gallons white wine vinegar, 10c. worth of fresh cinnamon, whole black pepper, mace cloves, cayenne pepper, 2 lbs. of sugar, ½ of a 40-cent box of mustard, bottle of oil, 3 oz. fresh celery seed, 2 oz. bright yellow turmeric.