Onions. No. 5.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

for the pickle

half vinegar ↝ Vinegar [Mustard and other condiments]
half wine ↝ Wine, rice [Wine]
some salt ↝ Salt, table, iodized [Spices and Herbs]
a little ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
some mace ↝ Spices, mace, ground [Spices and Herbs]
sliced nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

main ingredient

small white onions ↝ Onions, white, raw [Vegetables and Vegetable Products]

Instructions (5)

Parboil small white onions, and let them cool.
Make a pickle with half vinegar, half wine, into which put some salt, a little ginger, some mace, and sliced nutmeg.
Boil all this up together, skimming it well.
Let it stand till quite cold; then put in your onions, covering them down.
Should they become mouldy, boil the liquor again, but skim it well; let it stand till quite cold before the onions are again put in, and they will keep all the year.

Original Text

Onions. No. 5.

Parboil small white onions, and let them cool. Make a pickle with half vinegar, half wine, into which put some salt, a little ginger, some mace, and sliced nutmeg. Boil all this up together, skimming it well. Let it stand till quite cold; then put in your onions, covering them down. Should they become mouldy, boil the liquor again, but skim it well; let it stand till quite cold before the onions are again put in, and they will keep all the year.

Notes

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