Picalilla
From The Pennsylvania German cook book, 1902
Mrs. Young, Akron.
Presented as published in 1902. 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
1924Calories
48 gProtein
447 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1924 kcal
Protein48 g
Carbohydrates447 g
Fiber54 g
Sugars290 g
Total Fat12 g
Saturated Fat1.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium257 mg
Potassium12196 mg
Calcium1194 mg
Iron17 mg
Magnesium707 mg
Phosphorus1375 mg
Zinc11 mg
Copper4.3 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C395 mg
Vitamin A1230 mcg
Vitamin E16 mg
Vitamin K927 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate447 mcg
Choline206 mg
Caffeine0 mg
Water5036 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 38. The excerpt below is the record exactly as published.
PICALILLA. Three nvl peppers, one dozen large cu- cumber.s,two dozen green tomatoes. Chop fine, mix and add handful of .salt. Let stand over night. In the morning drain and press. Sprinkle well with mustard seed, a little black pepper balls, three teaspoons clove.s, cinnamon and alspice, one cup brown sugar
Cook this with the app: pantry check, scaling, and the assistant.