vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Uncooked Piccalilli
From Mary Jane's cook book, 1916
Serves 10
W. G. D., East Mansfield.
Presented as published in 1916. 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
507Calories
6 gProtein
117 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein5.9 g
Carbohydrates117 g
Fiber4.4 g
Sugars92 g
Total Fat4.1 g
Saturated Fat0.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium11258 mg
Potassium871 mg
Calcium274 mg
Iron4 mg
Magnesium93 mg
Phosphorus169 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C197 mg
Vitamin A0.6 mcg
Vitamin E0.4 mg
Vitamin K81 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate59 mcg
Choline17 mg
Caffeine0 mg
Water336 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 89. The excerpt below is the record exactly as published.
UNCOOKED PICCALILLI. Green tomatoes, y2 peck. Cinnamon, li/2 teaspoons. Green peppers, 6 cups. Allspice, % teaspoon. Cabbage, 6 cups. Clove, % teaspoon. Onions, 6. Mustard seed, 6 tablespoons. Salt, 1 cup. Celery seed, 6 tablespoons. Brown sugar, 2 pounds. Vinegar
Cook this with the app: pantry check, scaling, and the assistant.