Boiled Brussels Sprouts
From The century cook book, 1894
Serves 4
Serve quickly as they cool down fast.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 62. The excerpt below is the record exactly as published.
Boiled Brussels Sprouts. Clean the sprouts from insects, nicely wash them, and pick off any dead or discolored leaves from the outsides; put them into a saucepan oi boiling water, with salt and soda in the above proportion; keep the pan uncovered, and let them boil quickly over a brisk fire until tender; drain, dish and serve with a tureen of melted butter
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