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Piccalili
From The Portland Woman's Exchange Cook Book, 1913
Serves 20
Presented as published in 1913. 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
59Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein1.7 g
Carbohydrates13 g
Fiber1.6 g
Sugars3.9 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium293 mg
Calcium51 mg
Iron0.3 mg
Magnesium20 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K42 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline5.7 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 83. The excerpt below is the record exactly as published.
Piccalili. 2 dozen large cucumbers. 1 dozen onions. 1 dozen large green tomatoes. SPICED FRUITS AND PICKLES 231 1 J/2 heads of cabbage. 2 red peppers, 2 green peppers. Yi dozen heads of celery.
Cook this with the app: pantry check, scaling, and the assistant.