Piccalilli

Name: Piccalilli
Ingredients: one peck of green tomatoes; six onions; one teacupful of salt; four green peppers; one pint of pure cider vinegar; a tablespoonful of cloves; a tablespoonful of cinnamon; a tablespoonful of white mustard seed

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Store in a cool, dry place.

Presented as published in 1909. 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

784Calories

22 gProtein

171 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories784 kcal

Protein22 g

Carbohydrates171 g

Fiber44 g

Sugars52 g

Total Fat5.2 g

Saturated Fat2.1 g

Monounsaturated Fat1 g

Polyunsaturated Fat1.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium112241 mg

Potassium3353 mg

Calcium809 mg

Iron15 mg

Magnesium320 mg

Phosphorus502 mg

Zinc3.4 mg

Copper1.9 mg

Manganese19 mg

Vitamin D0 mcg

Vitamin C95 mg

Vitamin A66 mcg

Vitamin E2.3 mg

Vitamin K189 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3 mg

Folate201 mcg

Choline79 mg

Caffeine0 mg

Water1376 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 48. The excerpt below is the record exactly as published.

PICCALILLI. Cut one peck of green tomatoes and six onions in thin slices, pack in layers in earthenware jar alternately with one teacupful of salt. Let stand over night ; in the morning pour ofif liquid that has formed, add four green peppers and chop all fine. Put the whole in a porcelain-lined kettle with one pint of pure cider vinegar

Cook this with the app: pantry check, scaling, and the assistant.