Pickled Onions
From The "Queen" cookery books: Pickles and Preserves, 1902
Other spices can be added to taste.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.
a quart of onions take a quart of best white wine vinegar and dissolve in it a good dessertspoonful of salt and a tablespoonful of whole white peppers
Cook this with the app: pantry check, scaling, and the assistant.