Brussels Sprouts
From The "Queen" cookery books: Vegetables, 1902
Choose small sprouts for best results.
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 18. The excerpt below is the record exactly as published.
Brussels Sprouts {Choux de Bruxelles). — Trim the sprouts neatly, wasli them thoroughly, and have them all as much of a size as possible, or they will not cook evenly. When thoroughly washed (be careful about this, for they harbour insects terribly), put them on in plenty of boiling and well salted water, and boil them sharply in an uncovered pan. They must be pressed down occasionally under the water whilst cooking. They take about twelve minutes or so to cook
Cook this with the app: pantry check, scaling, and the assistant.