Nasturtiums

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

For pickling

nasturtium berries
cold salt and water ↝ Salt, table, iodized [Spices and Herbs]
white wine vinegar ↝ Vinegar, red wine [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg sliced ↝ Oil, nutmeg butter [Fats and Oils]
shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
pepper-corns ↝ Corn, raw [Corn]
salt ↝ Salt, table, iodized [Spices and Herbs]
horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]

Instructions (9)

Gather nasturtium berries soon after the blossoms are gone.
Put the berries into cold salt and water.
Change the water for three days successively.
Make your pickle of white wine vinegar, mace, nutmeg sliced, shallots, pepper-corns, salt, and horse-radish.
Make your pickle pretty strong, but do not boil it.
Drain your berries.
Put the drained berries into a jar.
Pour the pickle to them.
Tie them down close.

Original Text

Nasturtiums.
THE most proper time for gathering these berries, is
soon after the blossoms are gone off. Put them into cold
salt and water, and change the water for three days suc-
cessively. Make your pickle of white wine vinegar, mace,
nutmeg sliced, shallots, pepper-corns, salt, and horse-
radish. Make your pickle pretty strong, but do not boil
it. When you have drained your berries, put them into
a jar, pour the pickle to them, and tie them down close.

Notes

—