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Nasturtium Seed
From Temperance cook book, 1887
Serves 1
An excellent substitute for capers.
Presented as published in 1887. 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
234Calories
6 gProtein
39 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories234 kcal
Protein5.8 g
Carbohydrates39 g
Fiber1.6 g
Sugars30 g
Total Fat6.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium3.3 mg
Potassium139 mg
Calcium11 mg
Iron1.7 mg
Magnesium89 mg
Phosphorus211 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3 mcg
Choline3.7 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 33. The excerpt below is the record exactly as published.
NASTURTIUM SEED. Take the green seed after the flower has dried off. Lay in salt and water two days, in cold water one day; pack in bottles and cover with scalding vinegar, seasoned with mace and white pep- per-corns, and sweetened slightly with white sugar
Cook this with the app: pantry check, scaling, and the assistant.