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Pickled Onions
From Miss Corson's practical American cookery and household management, 1885
Serves 10
These are the most wholesome pickles.
Presented as published in 1885. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium0 mg
Calcium6 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 148. The excerpt below is the record exactly as published.
PICKLED ONIONS. As these are the most wholesome pickles that can be made, care should be given to their preparation. Choose them small, of even size, and perfectly round. Peel them without cutting the tops and roots so closely as to break them apart; as fast as they are peeled, drop them into ' strongly salted cold water, and let them stand in it for twenty-four hours
Cook this with the app: pantry check, scaling, and the assistant.