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Pickled Onions
From The hearthstone; or, Life at home, 1883
Serves 20
Let them stand in a cool place for a month or six weeks.
Presented as published in 1883. 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
76Calories
2 gProtein
14 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories76 kcal
Protein1.6 g
Carbohydrates14 g
Fiber4.1 g
Sugars5.3 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium455 mg
Potassium239 mg
Calcium58 mg
Iron1 mg
Magnesium20 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate25 mcg
Choline9.1 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 331. The excerpt below is the record exactly as published.
Pickled Onions. — One gallon of pickling onions, salt and water, milk ; to each half a gallon of vinegar, one ounce of bruised ginger, one-quarter teaspoonful of cayenne, one ounce of allspice, one ounce of whole black pepper, one-quarter ounce of whole nutmeg bruised, eight cloves, one-quarter ounce of mace
Cook this with the app: pantry check, scaling, and the assistant.