Cassell's dictionary of cookery

Nasturtium.. — This elegant plant sometimes goes under the name of Indian cress. It thrives satisfactorily in this country, but is a native of Peru. The young leaves and flowers of the nasturtium are frequently employed in salads. Its seeds, when pickled, make a good substitute for capers {sec Nasturtium Seeds), and its fine yellow flowers are used to garnish dishes. There are two species of nasturtium, the small and the large ; the latter is the hardier, and is that usually cultivated. Nastxtrtium Pickle, — The buds and seeds of the nasturtium are both used for pickle. The former are the more delicate, the latter the more highly flavoured. The buds should be gathered before the petals protrude beyond the calyx, the seeds while they are quite young and as soft as green peas. All that is necessary is to gather them on a dry day, put them at once into a jar, cover them well with cold vinegar, and when the harvest is over cork them down tightly. A little seasoning may either be put into the vinegar or not. It may consist of two ounces of salt and a dozen peppercorns to each quart of vinegar. At the end of a few months this pickle will be found to be very nicely flavoured. Time, to be kept twelve months before being used. Probable cost, uncertain, nasturtium buds and seeds being seldom sold. Nasturtium Seed Sauce (for Boiled Mutton, &c.). — Take two table-spoonfuls of nasturtium seeds, preserved as in the last recipe, cut them into small pieces, and put them aside until wanted. Dissolve one ounce of fresh butter in a stewpan, dredge three quarters of an ounce of flour slowly into it, and make it quite smooth with the back of a wooden spoon. Add half a pint of boiling gravy, and beat it until quite free from lumps. Season with a dessert-spoonful of nasturtium vinegar, a pinch of cayenne, and a little salt if required. Put in the bruised nasturtium seeds, boil up once more, and serve. Time, twenty minutes. Probable cost, 3d. Suflicient for six or seven persons. Nasturtium Seeds (a substitute for Capers). — The seeds of the nasturtium plant are excellent as a substitute for capers to be served with boiled mutton. Gather them while they are still young and green, wash them well in cold water, put a little salt with them, and let them soak until next day. Dry them weU with a soft cloth, put them into glass bottles, and cover them entirely with cold vinegar. Two ounces of salt, a dozen peppercorns, a small piece of horse-radish, four or five leaves of tarragon, and two cloves may be put with each quart of vinegar. Cork the bottles securely, and store them in a cool dry place. The nasturtium seeds wiU not be ready for use until the next summer. Probable cost, uncertain, nasturtium seeds being seldom offered for sale. Nasturtium Vinegar (for Flavouring Sauces, &c.) . — Gather nasturtium flowers which are fully blown, put them into large glass bottles, and shake them well together. Fill the bottle with cold vinegar, and put a finely minced shallot and the third of a clove of garhc with each quart. Let the vinegar remain for two months. At the end of that time strain it through a tamis, and add half an ounce of cayenne and half an ounce of salt. Put the vinegar into small bottles, and cork securely. Probable cost, 8d. per quart.