Nasturtium Salad
From A practical cook and text book for general use, 1896
Ensure no insects remain on the blossoms.
Presented as published in 1896. 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
Nutrition per serving
475Calories
23 gProtein
100 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein23 g
Carbohydrates100 g
Fiber24 g
Sugars12 g
Total Fat2.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1146 mg
Potassium3217 mg
Calcium440 mg
Iron32 mg
Magnesium263 mg
Phosphorus446 mg
Zinc3.8 mg
Copper4.5 mg
Manganese7.2 mg
Vitamin D0 mcg
Vitamin C201 mg
Vitamin A615 mcg
Vitamin E2.1 mg
Vitamin K502 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.7 mg
Folate329 mcg
Choline32 mg
Caffeine0 mg
Water849 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 64. The excerpt below is the record exactly as published.
Nasturtium Salad. Slice cold boiled potatoes and ripe tomatoes in equal quantities, lay in a salad bowl in alternate layers, sprinkling over each a little chopped chives. Around the edge of the bowl lay a border of nasturtium leaves and blossoms allowing the long stems to reach the bottom of the bowl. Be sure no insects remain on the blossoms. Pour over them a dressing of oil and diluted lemon-juice
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