vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Picalilli Sauce
From Kentucky receipt book, 1903
Serves 12
Presented as published in 1903. 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
114Calories
2 gProtein
19 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein1.9 g
Carbohydrates19 g
Fiber1.9 g
Sugars14 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium9371 mg
Potassium363 mg
Calcium71 mg
Iron1.6 mg
Magnesium31 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K6.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate18 mcg
Choline9.9 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 54. The excerpt below is the record exactly as published.
Picalilli Sauce. Chop 1 quart of green tomatoes; add 4 chopped onions and 4 green penoers, with seed removed. Sprinkle ingredients with 1 coffee cup of salt, and let remain 2 days. Squeeze dry ; add 2 table- spoons of celery seed and 1 tablespoon of mustard seed. Mix 1 table- spoon of mustard with some cold vinegar, add ^ cup of brown sugar, 1 teaspoon of cloves and 2 quarts of cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.