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Piccalilli
From Temperance cook book, 1887
Serves 8
Presented as published in 1887. 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
47Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein1.4 g
Carbohydrates9.7 g
Fiber0.3 g
Sugars0.8 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1232 mg
Potassium303 mg
Calcium56 mg
Iron0.1 mg
Magnesium20 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K73 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.6 mcg
Choline1.1 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 141. The excerpt below is the record exactly as published.
PICCALILLI. Equal parts of cucumbers, onions and cabbage, chopped fine; sprinkle salt over them
Cook this with the app: pantry check, scaling, and the assistant.