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Pickled Onions
From Mrs. Maclurcan's cookery book, 1899
Serves 20
Do not peel onions with a steel knife to avoid discoloration.
Presented as published in 1899. 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
44Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories44 kcal
Protein1.2 g
Carbohydrates10 g
Fiber3.2 g
Sugars4 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium345 mg
Potassium178 mg
Calcium38 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline7.3 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 124. The excerpt below is the record exactly as published.
PICKLED ONIONS. 6 lbs. nice young small 1 tablespoonful of whole onions pepper 3 qts. vinegar 10 cloves 1 piece of ginger
Cook this with the app: pantry check, scaling, and the assistant.