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Pickled Lily

Name: Pickled Lily
Yield: 15 servings
Ingredients: one peck of green tomatoes; two small heads of cabbage; three green peppers; four large cucumbers; four pounds of sugar; one quart of vinegar; two quarts of water

From The century cook book, 1894

Serves 15

Presented as published in 1894. 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

527Calories

2 gProtein

132 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories527 kcal

Protein2.3 g

Carbohydrates132 g

Fiber4 g

Sugars121 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium30 mg

Potassium459 mg

Calcium96 mg

Iron1.2 mg

Magnesium34 mg

Phosphorus51 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C61 mg

Vitamin A8.9 mcg

Vitamin E0.1 mg

Vitamin K21 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate69 mcg

Choline0.7 mg

Caffeine0 mg

Water350 g

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 95. The excerpt below is the record exactly as published.

Pickled Liily. Chop very fine one peck of green tomatoes, two small heads of cabbage, three green peppers, four onions, six large cucumbers; put all in a large stone jar, and sprinkle over it a teacupful of salt and let stand over night. In the morning drain and scald in one quart of vinegar and two quarts of water; take out with a skimmer, and drain in a sieve. Make a syrup of three quarts of vinegar and four pounds of sugar

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