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Pickled Onions
From The New century cook book, 1899
Serves 20
Mrs. Vorkeller.
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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1.3 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.2 mg
Potassium7 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.1 mg
Caffeine0 mg
Water4.8 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The New century cook book (1899), page 45. The excerpt below is the record exactly as published.
Pickled Onions. One peck small white onions, scald with boiling water, which will remove the odor and cause the skins to come off easily; when peeled, pour over them hot brine strong enough to float an egg, leave them stand twenty- four hours, pour off the brine, then cover with boiling vinegar, which will draw out the salt, after a day or two pour this off, and cover with fresh vinegar, and add some red peppers cut in pieces
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