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Pickled Onions

Name: Pickled Onions
Yield: 1 servings
Ingredients: Select sound small onions of equal size.; scald in salted water till they are tender.; Heat to the boiling point sufficient vinegar to cover them.; a tablespoon each of whole cloves.; and mace.; add a tiny red pepper.; and a little white mustard seed to each jar.

From Mary Jane's cook book, 1916

Serves 1

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

65Calories

1 gProtein

11 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories65 kcal

Protein1.3 g

Carbohydrates11 g

Fiber4.2 g

Sugars1.3 g

Total Fat2.6 g

Saturated Fat0.8 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium118 mg

Potassium186 mg

Calcium66 mg

Iron1.7 mg

Magnesium31 mg

Phosphorus27 mg

Zinc0.4 mg

Copper0.2 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C38 mg

Vitamin A2.6 mcg

Vitamin E0.6 mg

Vitamin K9.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate22 mcg

Choline4.1 mg

Caffeine0 mg

Water108 g

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 91. The excerpt below is the record exactly as published.

PICKLED ONIONS. Select sound small onions of equal size, peel with a silver knife and scald in salted water till they are tender. Drain and pack in sterilized glass jars. Heat to the boiling point sufficient vinegar to cover them with a tablespoon each of whole cloves and mace. Pour vinegar over onions to overflowing, distributing spices among them, add a tiny red pepper and a little white mustard seed to each jar

Cook this with the app: pantry check, scaling, and the assistant.