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Cooked Piccalilli
From Superior cook book, 1905
Serves 11
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
397Calories
1 gProtein
89 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories397 kcal
Protein0.6 g
Carbohydrates89 g
Fiber1.8 g
Sugars84 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium10194 mg
Potassium101 mg
Calcium61 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A3.1 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.7 mcg
Choline3.2 mg
Caffeine0 mg
Water413 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 119. The excerpt below is the record exactly as published.
Cooked Piccalilli. One peck green tomatoes, three large onions c!io|)|)tMl l]m\ mix with one cu'p of salt, let this lie over night, then drain in the morning, boil in two quarts of vinegar and one quart of water 15 minutes, drain again, then add two pounds of sugar, three pints of vinegar, one-half pitund of white mustard seed, one-half teaspoon of cayenne popper, two tablespoons of cinnamon, two tablespoons of allspice, two tal)lespoons of ginge
Cook this with the app: pantry check, scaling, and the assistant.