Piccalilli
From The Rural cook book, 1907
Serves 10
Presented as published in 1907. 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
As published
This recipe was extracted from The Rural cook book (1907), page 129. The excerpt below is the record exactly as published.
Piccalilli. — Two pecks of green tomatoes, two heads of white cab- bage, 13 large onions, four green peppers, two red peppers, one good root of horseradish (grated), one tablespoonful each of cinnamon, nut- meg and allspice. Chop all fine, stir in two cups of salt and let stand all night, then drain; cover with cold vinegar, boil 10 minutes and drain again. Cover with vinegar, add the spices and three pounds of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.