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To Pickle Onions
From The complete cook book, 1900
Serves 20
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 139. The excerpt below is the record exactly as published.
TO PICKLE ONIONS. Peel and boil small onions in milk and water ten minr utes. Put to a gallon of vinegar one-half ounce of mace, quarter of an ounce of cloves, five tablespoon- fuls of salt, one-half ounce of alum
Cook this with the app: pantry check, scaling, and the assistant.