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Onion Pickle
From The new Annie Dennis cook book, 1905
Serves 15
Leave out the sugar and use more salt for sour pickles.
Presented as published in 1905. 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
234Calories
4 gProtein
48 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories234 kcal
Protein3.9 g
Carbohydrates48 g
Fiber5.3 g
Sugars38 g
Total Fat3.2 g
Saturated Fat0.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium606 mg
Potassium383 mg
Calcium72 mg
Iron2 mg
Magnesium50 mg
Phosphorus116 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A0.3 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate44 mcg
Choline20 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 30. The excerpt below is the record exactly as published.
Onion Pickle Peel one gallon of medium sized onions. Put in a porcelain kettle one quart of sweet milk and three quarts of water; salt slightly; put in the onions and let come to boil ; remove from the liquid and pour over them cold water; wipe dry with a cloth and place in jars. Pour over them a pickle made of one quart of cider vinegar, one pound of sugar, one teaspoonful each of cloves, lyace and allspice, quarter of a pound of ground mustard and one tablespoonful of turmeric
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