Pickled Onions
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
53Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories53 kcal
Protein1.3 g
Carbohydrates12 g
Fiber1.8 g
Sugars8.6 g
Total Fat0.2 g
Sodium3 mg
Potassium212 mg
Calcium32 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Water137 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 45. The excerpt below is the record exactly as published.
pickled onions.'' — Mrs. Gaskell. FOR pickling, choose small white onions, peel them, put into a pan of boiling water, a few at a time ; when they look clear on the outside lift 166 them carefully on to a cloth, cover with another; scald some more, and proceed as before. Let them lie till cold, then put them in jars and pour over them scalding white wine vinegar
Cook this with the app: pantry check, scaling, and the assistant.