Pickled Onions
From Cookery book and general axioms for plain cookery, 1890
Presented as published in 1890. 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
755Calories
17 gProtein
138 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein17 g
Carbohydrates138 g
Fiber29 g
Sugars55 g
Total Fat2.2 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium76 mg
Potassium2265 mg
Calcium477 mg
Iron5.7 mg
Magnesium186 mg
Phosphorus454 mg
Zinc2.6 mg
Copper0.9 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C95 mg
Vitamin A7.7 mcg
Vitamin E0.6 mg
Vitamin K52 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate248 mcg
Choline81 mg
Caffeine0 mg
Water2050 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 41. The excerpt below is the record exactly as published.
PICKLED ONIONS. Ingredients : — 2 quarts onions. 1 quart vinegar. -1- oz. peppercorns. - 1 oz. whole ginger. Salt and water
Cook this with the app: pantry check, scaling, and the assistant.