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Piccalilly

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

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

510Calories

3 gProtein

129 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories510 kcal

Protein3.4 g

Carbohydrates129 g

Fiber7.1 g

Sugars110 g

Total Fat1 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium42013 mg

Potassium514 mg

Calcium123 mg

Iron4.7 mg

Magnesium43 mg

Phosphorus90 mg

Zinc0.9 mg

Copper0.2 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C27 mg

Vitamin A1.7 mcg

Vitamin E0.5 mg

Vitamin K4.7 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate48 mcg

Choline18 mg

Caffeine0 mg

Water217 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 12. The excerpt below is the record exactly as published.

PICCALILLY. 1 peck green tomatoes 6 medium sized onions 1% cups salt Vinegar 1 t. 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.