Nasturtium Vinegar
From The farm cook & rule book, 1923
Serves 8
Use a quart fruit jar for best results.
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 94. The excerpt below is the record exactly as published.
Nasturtium Vinegar Cut the flowers, leaves and seeds of nasturtium plants in small pieces with kitchen scissors and place 3 cupfuls of them in a quart fruit jar. Cover with strong cider vinegar and let stand 2 weeks Then add I/2 ounce of ground cloves
Cook this with the app: pantry check, scaling, and the assistant.