Piccalilli
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
832Calories
14 gProtein
179 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories832 kcal
Protein14 g
Carbohydrates179 g
Fiber17 g
Sugars150 g
Total Fat4.2 g
Saturated Fat0.5 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium21356 mg
Potassium2471 mg
Calcium436 mg
Iron8.1 mg
Magnesium168 mg
Phosphorus356 mg
Zinc1.6 mg
Copper0.9 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C284 mg
Vitamin A244 mcg
Vitamin E3.3 mg
Vitamin K79 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate200 mcg
Choline70 mg
Caffeine0 mg
Water1436 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 12. The excerpt below is the record exactly as published.
PICCALILLI 1 qt. chopped green tomatoes 1 c. chopped cabbage Xy-i white onions, chopped 3 T. salt 2 sticks cinnamon Y\ t. ground mustard 2 t. whole allspice Yi c. brown sugar 2 c. vinegar celery seed 2 t. whole cloves
Cook this with the app: pantry check, scaling, and the assistant.