Piccalilly
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 78. The excerpt below is the record exactly as published.
Piccalilly. — 1 peck green tomatoes, sliced ; Y peck onions, sliced; 1 cauliflower, 1 peck small cucumbers. Leave in salt and water 24 hours; then put in kettle with handful scraped horse-radish, 1 ounce turmeric, 1 ounce cloves (whole), Y pound pepper (whole), 1 ounce cassia-buds or cinnamon, 1 pound white mus¬ tard seed, 1 pound English mustard
Cook this with the app: pantry check, scaling, and the assistant.