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Mustard Pickles (Little Silver Onions)
From The Toronto Cook Book, 1915
Serves 20
Most delicious.
Presented as published in 1915. 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
110Calories
3 gProtein
20 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories110 kcal
Protein3.1 g
Carbohydrates20 g
Fiber6.6 g
Sugars8.1 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium7797 mg
Potassium382 mg
Calcium83 mg
Iron2.3 mg
Magnesium32 mg
Phosphorus80 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A1 mcg
Vitamin E0.5 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate38 mcg
Choline14 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 179. The excerpt below is the record exactly as published.
Mustard Pickles (Little Silver Onions) Take six quarts little silver onions, clean off skins; two quarts vinegar, one ounce allspice, half an ounce black pepper, one ounce tumeric, one ounce curry powder, two teaspoons corn- starch, one and a quarter cups salt, half a pound mustard
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