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Onions, White
From Magnet users cook book, 1920
Serves 6
Recipe by Mrs. Fred. Simpson, Arthur, Ontario.
Presented as published in 1920. 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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.8 kcal
Protein0 g
Carbohydrates1.8 g
Fiber0.1 g
Sugars1.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium405 mg
Potassium7 mg
Calcium1.5 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 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
Folate0.8 mcg
Choline0.3 mg
Caffeine0 mg
Water9.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 73. The excerpt below is the record exactly as published.
ONIONS, WHITE. Small onions, salt, white wine vinegar, sugar, alum. Peel small onions and put into pint bottles, add one teaspoonful salt, two teaspoons of sugar, piece of alum size of a pea, fill bottles with cold -white — wine vine
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