Brussels Sprouts

Ingredients

• 1 lb. of sprouts
• y2 oz. of salt
• pepper
• a little nutmeg
• y2 oz. of butter

Method

1. 1

   Wash and drain sprouts, boil in salted water for fifteen minutes, then dry.

2. 2

   Melt butter in a pan, shake sprouts in it over the fire for a minute or two, season, and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 459. The excerpt below is the record exactly as published.

Brussels Sprouts. — Pick, trim, and wash. Put them into plenty of fast- boiling water. The sudden immer- sion of the vegetables will check the boiling for some little time, but they must be brought to a boil as juickly as possible, that they mav not lose their green color; add a table-spoon- ful of salt, keep the saucepun un- covered, and boil very fast for fifteen minutes. Lose no time in draining them when sufficiently done ; and serve plain, or with a little 'white sauce over the top. Brussels Sprouts, Saut<§. — Wash and drain 1 lb. of sprouts ; put them into boiling water for fifteen minutes, with y2 oz. of salt to each gallon, and when done dry them on a clean cloth. Dissolve y2 oz. of butter in a pan, and shake the sprouts in it over the fire for a minute or two ; season them with pepper, salt, and a little nutmeg

Cook this with the app: pantry check, scaling, and the assistant.