PICCALLI

Name: PICCALLI
Ingredients: One-half peck of ripe tomatoes; One-half peck of green tomatoes; Twelve sweet peppers; Eleven small onions; Two quarts of vinegar; One quart of brown sugar; One tablespoonful each of all kinds of spices; one cup of salt

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

3999Calories

11 gProtein

936 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories3999 kcal

Protein11 g

Carbohydrates936 g

Fiber20 g

Sugars890 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium115015 mg

Potassium2684 mg

Calcium1104 mg

Iron12 mg

Magnesium180 mg

Phosphorus352 mg

Zinc1.7 mg

Copper0.9 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C51 mg

Vitamin A44 mcg

Vitamin E0.7 mg

Vitamin K14 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate166 mcg

Choline78 mg

Caffeine0 mg

Water2951 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 16. The excerpt below is the record exactly as published.

PICCALLI One-half peck of ripe tomatoes. One-half peck of green tomatoes. Twelve sweet peppers, half of them green and half ripe or red, Eleven small onions, Two quarts of vinegar. One quart of brown sugar. One tablespoonful each of all kinds of spices. Grind in coarse meat chopper, cover with one cup of salt

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