Nasturtiums as Capers
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 64. The excerpt below is the record exactly as published.
NASTURTIUMS AS CAPERS. Gather the seeds (“cheeses” country children in England call them) of the nasturtiums and keep them a few days on a paper tray ; then put them into empty pickle bottles, pour boiling vin- egar over them and leave them to cool. When cold, cover them closely down. Use the nasturtium leaves as sandwiches between thin bread and butter, with a little mayonnaise
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