Pickled Onions
From Cassell's dictionary of cookery, 1892
Serves 10
Probable cost: onions, 1s. or 1s. 6d. per gallon.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1018. The excerpt below is the record exactly as published.
pickled onions are besides quite as expensive. The small silver onions are generally used for pickling, and should be obtained as soon as possible after they are harvested, as they are then in the best condition. This will be about the middle of August. Peel the onions until they look clear, being careful not to cut the bulb. If a little warm water be poured over them the task will not be quite so dis- agreeable. Throw them as they are peeled into a bowl of white-wine vinegar, and when they are all finished strain the vinegar into an enamelled stewpan, with an ounce of whole peppercorns, a dessert-spoonful of salt, and an inch of whole ginger
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