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Piccalilli
From Harper's cook book encyclopædia, 1902
Serves 20
Presented as published in 1902. 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
133Calories
1 gProtein
28 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein1.2 g
Carbohydrates28 g
Fiber1.8 g
Sugars23 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium5624 mg
Potassium200 mg
Calcium54 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate40 mcg
Choline4 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 273. The excerpt below is the record exactly as published.
Piccalilli. — Chop a peck of green tomatoes, mix with a cupful of salt, and let them stand all night. The next day pour off the brine and throw it away, and mix in the pickle one large head of celery and six small onions, chopped fine, and a head of cauliflower picked up into flowerets, with two quarts of vinegar, a few slices of horseradish, two cupfuls of brown sugar, one table-spoonful each of ground cinnamon, allspice, and dry mustard, and one teaspoonful of white pepper
Cook this with the app: pantry check, scaling, and the assistant.