Photo: K8
Estimated Nutrition (whole recipe, rough)
58
Calories
1g
Protein
0g
Fat
14g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one gallon small white onions
- one-half pound salt to one gallon boiling water
- vinegar
- allspice
- cinnamon
Directions
1
One gallon small white onions, peel, cover with brine, made one-half pound salt to one gallon boiling water. Pour over onions and let stand twenty-four hours. Drain, cover with boiling water with a teaspoon alum. Stand several hours, drain off water and put onions in jars and cover with boiling vinegar, spiced to taste with whole black pepiJer, allspice and cinnamon.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive