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Nasturtium Salad
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
32Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories32 kcal
Protein1.3 g
Carbohydrates6.3 g
Fiber0.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium25 mg
Potassium242 mg
Calcium24 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.5 mcg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate1.9 mcg
Water145 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 74. The excerpt below is the record exactly as published.
NASTURTIUM SALAD 1 head lettuce^ French dressing 1 tablespoon nasturtium seeds Nasturtium blossoms
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