Piccallilli
From The "Queen" cookery books: Pickles and Preserves, 1902
Watch for vinegar levels as vegetables may absorb it.
Presented as published in 1902. 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
554Calories
13 gProtein
85 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein13 g
Carbohydrates85 g
Fiber37 g
Sugars4.8 g
Total Fat8.2 g
Saturated Fat2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol0 mg
Sodium72 mg
Potassium1468 mg
Calcium531 mg
Iron28 mg
Magnesium223 mg
Phosphorus336 mg
Zinc3.5 mg
Copper1.3 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A7.9 mcg
Vitamin E8.5 mg
Vitamin K32 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate47 mcg
Choline44 mg
Caffeine0 mg
Water963 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 60. The excerpt below is the record exactly as published.
Piccallilli. — For this, boil vinegar, with (for even- quart) loz. bruised ginger, |oz. each of white pepper- corns, allspice, turmeric, and curry powder, and, lastly, loz. shallots ; when these have all boiled together for five minutes stir into it thoroughly loz. of best Durham mustard
Cook this with the app: pantry check, scaling, and the assistant.