Piccalilli
From Blue Ribbon and Pure Gold cook book, 1905
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
802Calories
1 gProtein
206 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories802 kcal
Protein1.4 g
Carbohydrates206 g
Fiber1.3 g
Sugars205 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium112009 mg
Potassium272 mg
Calcium87 mg
Iron1.7 mg
Magnesium15 mg
Phosphorus34 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline10 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 77. The excerpt below is the record exactly as published.
Piccalilli—Slice 1 peck green tomatoes, add 1 cup salt, cover with water and let stand 24 hours; then drain through a sieve, add 4 green peppers and 8 onions chopped fine; cover with vinegar and scald; drain off, add 1 cup sugar, 3 package Pure Gold pickling Spice
Cook this with the app: pantry check, scaling, and the assistant.