Pickled Onions
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 12. The excerpt below is the record exactly as published.
Pickled Onions. In the month of September, choose the small white round onions ; take off the brown skin ; have ready a very clean tin stew-pan of boiling water; throw in as many as will cover the top ; as soon as they look clear on the outside, take them up with a slice as quick as possible; lay them on a clean cloth, cover them close with another, let them lie till cold ; then put them in ajar, and pour over them the best vinegar
Cook this with the app: pantry check, scaling, and the assistant.