To Pickle Nasturtiums
From The universal cookery book, 1887
They are equal to capers with roast lamb.
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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 45. The excerpt below is the record exactly as published.
TO PICKLE NASTURTIUMS. To Pickle Nasturtiums. Take green nasturtiums fresh from the vines ; put them in salt and water for one day, then drain in a napkin. Put them in glass jars, and cover with strong vinegar
Cook this with the app: pantry check, scaling, and the assistant.