Brussels Sprouts
From Home cookery, 1898
In France, they are often sautéed in butter after boiling.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 41. The excerpt below is the record exactly as published.
Brussels Sprouts. Trim carefully, wash well, and let them lie for a short time in salt and water. Put into boiling- salted water, and boil (uncovered) till tender, ten to fifteen minutes
Cook this with the app: pantry check, scaling, and the assistant.