Pickled Onions
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
If the onions are desired more tender, before adding the hot vinegar cover them with cold water and bring to boiling point.
Presented as published in 1913. 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
2069Calories
34 gProtein
391 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories2069 kcal
Protein34 g
Carbohydrates391 g
Fiber49 g
Sugars308 g
Total Fat8.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium224120 mg
Potassium5363 mg
Calcium1118 mg
Iron11 mg
Magnesium404 mg
Phosphorus1148 mg
Zinc5.6 mg
Copper2.3 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A12 mcg
Vitamin E0.6 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline3.2 mg
Caffeine0 mg
Water5099 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 64. The excerpt below is the record exactly as published.
2 quarts vinegar. 2 blades mace. . | Oz. peppercorns. 2 oz. bruised ginger root. Boil together ten minutes. Use cold. Pickled Beetroot. Prepare and cook as for boiled beets. Remove skins and slice beets. Cover with cold vinegar previously boiled with a little salt and a few peppercorns. Make air-tight. . Pickled onic. . 4 quarts small white onions. 4 bay leaves. boiling water to cover. 31 ; 1 tbsp. peppercorns. Z cups salt, \ Bt 1% tbsp. mace. 2 quarts vinegar. YZ cup sugar. 1 tbsp. cloves
Cook this with the app: pantry check, scaling, and the assistant.