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Nasturtium Seeds, To Pickle
From Cookery for every household, 1914
Serves 6
They will be found an excellent substitute for capers.
Presented as published in 1914. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories9.5 kcal
Protein0.3 g
Carbohydrates1.7 g
Fiber0.3 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1618 mg
Potassium46 mg
Calcium5.1 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus7.6 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.5 mcg
Choline0 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 1013. The excerpt below is the record exactly as published.
Nasturtium Seeds, To Pickle Nasturtium seeds. I Salt. Vinegar. | Peppercorns
Cook this with the app: pantry check, scaling, and the assistant.