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Piccalilli
From The New century cook book, 1899
Serves 16
Alice Troy.
Presented as published in 1899. 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
81Calories
3 gProtein
11 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories81 kcal
Protein2.8 g
Carbohydrates11 g
Fiber4.5 g
Sugars0.4 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium27 mg
Potassium379 mg
Calcium96 mg
Iron1.6 mg
Magnesium42 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A8.5 mcg
Vitamin E0.3 mg
Vitamin K9.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline5.3 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The New century cook book (1899), page 52. The excerpt below is the record exactly as published.
Piccalilli. Two medium-sized heads of cabbage, one peck green toma- toes, three green peppers, one-half ounce whole pepper, two ounces mustard seed, one-half ounce whole cloves, one-half gallon of vinegar. Chop cabbage, tomatoes and peppers very fine. Put a layer of this and a light layer of salt alternately into a crock. Leave over night. Press through a colander, add spice and vinegar. Cook about one-half hour after it comes to a boil. Alice Troy. Piccalilli. Chop one peck green tomatoes
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