vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Piccalilli
From Mary Jane's cook book, 1916
Serves 12
Mrs. Bridgewater.
Presented as published in 1916. 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
58Calories
1 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories58 kcal
Protein1.5 g
Carbohydrates12 g
Fiber2.7 g
Sugars5.5 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium9356 mg
Potassium191 mg
Calcium88 mg
Iron1.7 mg
Magnesium26 mg
Phosphorus39 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.7 mcg
Vitamin E0.3 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline6.4 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 89. The excerpt below is the record exactly as published.
PICCALILLI. Green tomatoes, 1 peck. Whole allspice, 1 ounce. Salt, 1 cup. Whole cloves, 1 ounce. Onions, 6. Cinnamon. Green peppers, 4. Cider vinegar. White mustard seed, 1 ounce. Brown sugar. Celery seed, 1 ounce. Horseradish
Cook this with the app: pantry check, scaling, and the assistant.