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Nasturtions, for Capers

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Nasturtions, for Capers

Ingredients

Directions

  1. Gather nasturtiums and let them sit for a few days.

  2. Pour boiling vinegar over the nasturtiums.

  3. Once the vinegar is cold, cover the nasturtiums.

  4. Allow to sit for several months before using.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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