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Nasturtium Salad
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
132Calories
6 gProtein
7 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories132 kcal
Protein5.9 g
Carbohydrates6.7 g
Fiber0 g
Sugars1.5 g
Total Fat9 g
Saturated Fat1.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat3.4 g
Cholesterol140 mg
Sodium101 mg
Potassium267 mg
Calcium43 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus98 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C1.8 mg
Vitamin A62 mcg
Vitamin E1.1 mg
Vitamin K32 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate20 mcg
Choline110 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 495. The excerpt below is the record exactly as published.
NasturtiumSalad. — Shred nasturtium flowers in small pieces, salt and pepper well and pour a Mayonnaise Dressing over. Or mix with the nasturtiums a head of shred lettuce or pint water- eresses and three chopped hard-boiled eggs and teaspoon sugar
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