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Piccalilli
From Superior cook book, 1905
Serves 20
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
118Calories
5 gProtein
26 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein5 g
Carbohydrates26 g
Fiber7.1 g
Sugars11 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium97 mg
Potassium820 mg
Calcium119 mg
Iron2 mg
Magnesium54 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C117 mg
Vitamin A55 mcg
Vitamin E0.6 mg
Vitamin K17 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate117 mcg
Choline20 mg
Caffeine0 mg
Water354 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 119. The excerpt below is the record exactly as published.
Piccalilli. Chop one gallon of gnrii li»m;iloc^, .-prinklo witli salt and let stand 24 hours, then drain otf the water, add twelve onions chopped, six green peppers, three quarts chopped cabbage, one-half ])int of grated horseradish, mustard seed, black pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.