Pickled Onions
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 183. The excerpt below is the record exactly as published.
Pickled Onions Take half a peck of small onions, peel and put in about one cup of salt, pour over enough boiling water to cover onions; let stand over night. Drain and repeat the next night, then cover with cold vinegar and whole spice
Cook this with the app: pantry check, scaling, and the assistant.