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Pickled Shallots
From Cassell's dictionary of cookery, 1892
Serves 8
The pickle may be used in two months. Time to boil the vinegar and spices: 3 minutes.
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
Nutrition per serving
60Calories
1 gProtein
6 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein1.1 g
Carbohydrates6.2 g
Fiber2.8 g
Sugars0.7 g
Total Fat2.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium302 mg
Potassium159 mg
Calcium34 mg
Iron1.1 mg
Magnesium19 mg
Phosphorus28 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A131 mcg
Vitamin E2 mg
Vitamin K6.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate9.4 mcg
Choline3.7 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1762. The excerpt below is the record exactly as published.
s much vine- gar as will be required to cover the shallots, and boil it with spices in the follo-\ving propor- tions. To each quart of vinegar put a smnll blade of mace, two cloves, four allspice, two grains of cayenne, a salt-spoonful of black peppercorns, and a tea-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.