To Pickle Nasturtiums
From Modern cookery, in all its branches, 1884
Serves 10
Used instead of capers for sauce.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 469. The excerpt below is the record exactly as published.
TO PICKLE NASTURTIUMS. These should be gathered quite young, and a portion of the buds, when very small, should be mixed with them. Prepare a pickle by dissolving an ounce and a half of salt in a quart of pale vinegar
Cook this with the app: pantry check, scaling, and the assistant.