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 |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Celery Seed | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- 2 gallons of small white onions
- 1/2 cup celery seed
- 1/2 cup of white mustard seed
- a pint of salt
- a cup of allspice
- 2 lbs
Directions
MRS. ALICE COTELL PALMER, WILSON COUNTY, VA.
_Contributed by Mrs. Mary Palmer Bispham, Overbrook, Pa._
Peel 2 gallons of small white onions and put on stove in porcelain kettle, covering them with water in which dissolve a pint of salt, just as the water gets hot take them off, pour onions and water in jar for two days, then drain for several hours. Put into a jar plain vinegar all night, and then drain again 3 hours, and put into jar and cover with vinegar which you must boil; 2 lbs. brown sugar, a cup of allspice, a ½ cup celery seed, a ½ cup of white mustard seed, spoonful turmeric. Pour this over the onions and fasten up for a month.