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Pickled Onions

Name: Pickled Onions
Yield: 10 servings
Ingredients: Take 2 quarts of the small white round onions; very strong salt; a teaspoonful of cayenne pepper; 1 oz. of ginger; 16 cloves; ½ oz. of ground mustard; 2 ozs. of mustard seed; the best white wine vinegar

From Consult me, 1902

Serves 10

Some prefer the vinegar boiling hot.

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

Nutrition per serving

124Calories

4 gProtein

22 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories124 kcal

Protein4 g

Carbohydrates22 g

Fiber5.9 g

Sugars11 g

Total Fat3.9 g

Saturated Fat0.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol0 mg

Sodium27 mg

Potassium405 mg

Calcium108 mg

Iron1.9 mg

Magnesium65 mg

Phosphorus121 mg

Zinc0.8 mg

Copper0.2 mg

Manganese5.2 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A5.5 mcg

Vitamin E1.1 mg

Vitamin K12 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate14 mcg

Choline13 mg

Caffeine0 mg

Water170 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 350. The excerpt below is the record exactly as published.

Take 2 quarts of the small white round onions. Scald them in very strong salt and wa- ter. J ust let them boil. Strain ; peel ; place in jars ; cover them with the best white wine vinegar. In 2 days pour all the vinegar off, and boil it half an hour with a teaspoonful of cayenne pepper, 1 oz. of ginger, 16 cloves, £ oz. ground mustard, 2 ozs. of mustard seed

Cook this with the app: pantry check, scaling, and the assistant.