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Piccalilly

Name: Piccalilly
Yield: 4 servings
Ingredients: 1 peck green tomatoes; 6 medium sized onions; 1 1/2 cups salt; 2 cups sugar; 1 t. turmeric powder; 1 t. cloves; 2 t. cinnamon; 1 red pepper; Vinegar

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 4

Presented as published in 1914. 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

503Calories

3 gProtein

127 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories503 kcal

Protein3.3 g

Carbohydrates127 g

Fiber6.6 g

Sugars110 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium42011 mg

Potassium461 mg

Calcium126 mg

Iron2.2 mg

Magnesium39 mg

Phosphorus81 mg

Zinc0.7 mg

Copper0.2 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A3.1 mcg

Vitamin E0.2 mg

Vitamin K13 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate45 mcg

Choline16 mg

Caffeine0 mg

Water211 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 11. The excerpt below is the record exactly as published.

PICCALILLY. 1 peck green tomatoes 6 medium sized onions iy2 cups salt Vinegar 1 1. tumeric powder 1 t. cloves 2 t. cinnamon 2 cups sugar 1 red pepper

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