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Pickled Onions
From The new home cook book, 1896
Serves 6
Cover tightly when cold.
Presented as published in 1896. 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
13Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories13 kcal
Protein0.4 g
Carbohydrates2.8 g
Fiber0.5 g
Sugars1.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.2 mg
Potassium39 mg
Calcium6.1 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5 mcg
Choline1.8 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 59. The excerpt below is the record exactly as published.
PICKLED ONIONS. Mrs. Anna Marble. • Peel your onions and let them lie m a weak brine made of salt and water (over night) ; then put them in a jar, cover them with boiling white wine and vinegar
Cook this with the app: pantry check, scaling, and the assistant.