Nasturtium Salad
From The "Queen" cookery books: Vegetables, 1902
Serve immediately.
Presented as published in 1902. 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
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.
asturtiam salad. — -Gather the requisite amount of flowers, taking with these a few of the young shoots and small leaves, mix and place these in a salad bowl, and strew them with about a tablespoonful of finely minced chervil and some salt ; mix together the juice of two lemons and three tablespoonfuls of best salad oil
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