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Piccalilli
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 5
Presented as published in 1901. 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
511Calories
5 gProtein
126 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein4.8 g
Carbohydrates126 g
Fiber7.3 g
Sugars104 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium97 mg
Potassium735 mg
Calcium173 mg
Iron1.9 mg
Magnesium55 mg
Phosphorus124 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A2.1 mcg
Vitamin E0.1 mg
Vitamin K4.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate80 mcg
Choline25 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 68. The excerpt below is the record exactly as published.
Piccalilli. — One peck green tomatoes, one dozen onions, six red peppers, one- half ounce ginger, one- quarter of an ounce of mace, one tablespoonful black pepper, one box of mustard, five cents' worth of celery seed, one pound of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.