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Boiled Brussels Sprouts
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
Nutrition per serving
67Calories
5 gProtein
11 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories67 kcal
Protein4.5 g
Carbohydrates11 g
Fiber5.4 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium612 mg
Potassium541 mg
Calcium44 mg
Iron0.8 mg
Magnesium28 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C162 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate98 mcg
Choline0 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 162. The excerpt below is the record exactly as published.
BOILED BRUSSELS SPROUTS. Select one pound of light-green and hard Brussels sprouts, cut the stalks and pare off the outside leaves; wash, drain, and throw them in three quarts of boiling water with a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.