Pickled Onions
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
2019Calories
30 gProtein
403 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories2019 kcal
Protein30 g
Carbohydrates403 g
Fiber21 g
Sugars103 g
Total Fat9.6 g
Saturated Fat1.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.6 g
Cholesterol0 mg
Sodium116308 mg
Potassium555 mg
Calcium1339 mg
Iron128 mg
Magnesium126 mg
Phosphorus303 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.6 mg
Niacin (B3)32 mg
Folate511 mcg
Choline49 mg
Caffeine0 mg
Water2444 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 76. The excerpt below is the record exactly as published.
} cup sugar; pour it over the cauliflower, and cover tightly. A little Pure Gold mustard may be added, if desired. Pickled Onions—Peel small, white onions of even size; cover with a strong brine (1 cup salt to 2 quarts boiling water), and let stand 2 days. Drain, cover with boiling water; let stand 10 minutes; drain. Pack into jars. To every gallon of onions use about 1 quart vinegar, } cup sugar, and 1 to 8 tablespoons Pure Gold mixed pickling spice
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