Picalilli
From Blue Ribbon cook book, 1905
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
1282Calories
15 gProtein
318 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1282 kcal
Protein15 g
Carbohydrates318 g
Fiber22 g
Sugars256 g
Total Fat2.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium112057 mg
Potassium2024 mg
Calcium363 mg
Iron4.2 mg
Magnesium135 mg
Phosphorus382 mg
Zinc2.4 mg
Copper0.7 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C117 mg
Vitamin A38 mcg
Vitamin E0.7 mg
Vitamin K17 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate239 mcg
Choline84 mg
Caffeine0 mg
Water1181 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 75. The excerpt below is the record exactly as published.
Picalilli—Slice 1 peck green tomatoes, add 1 cup salt, cover with water and let stand 24 hours; then drain through a sieve, add 4 green peppers and 8 onions chopped fine; cover with vinegar and scald; drain off, add 1 cup sugar, 144 package Blue Ribbon pickling spice
Cook this with the app: pantry check, scaling, and the assistant.