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Onion Pickle
From The Blue grass cook book, 1904
Serves 20
Presented as published in 1904. 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
126Calories
3 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein3.2 g
Carbohydrates28 g
Fiber4.3 g
Sugars21 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11206 mg
Potassium509 mg
Calcium82 mg
Iron0.6 mg
Magnesium34 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 76. The excerpt below is the record exactly as published.
ONION PICKLE 2 gallons small white onions, 1 pint salt
Cook this with the app: pantry check, scaling, and the assistant.