Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mace | 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 pound sugar
- vinegar
- mace
- cayenne
- cinnamon
- cloves
Directions
Select small silver-skinned onions, remove with a knife all the outer-skins, so that each onion will be perfectly white and clean. Put them into brine, that will float an egg, for three days; bring vinegar to boiling point, add a little mace and whole red peppers, ( or sprinkle with cayenne, adding bits of horse-radish and cinnamon-bark with a few cloves) and pour it hot over the onions, well drained from brine.
PICKLED ONIONS— No. 2.— Mrs. 11.
Peel the onions, which should be small white ones, let stand in strong brine for three days; take onions out and boil them fifteen minutes; pack in jars, with mace, black pepper, red pepper, cloves and a little mace and one pound sugar. They will be ready for use in one month. I use tomatoes with onions sometimes. Do not cook the tomatoes.