Brussels Sprouts

Ingredients

• i lb. sprouts
• i oz. butter
• small piece of soda (the size of a small pea)
• pepper
• salt
• sufficient boiling water to cover the sprouts

Method

1. 1

   Wash the sprouts thoroughly in cold water, remove the outer leaves, trim and soak them for about 1 hour in cold water and salt.

2. 2

   Add a tablespoonful of salt and soda to the boiling water, put the sprouts in, and keep them boiling rapidly, without a cover, until the stems are soft (about 10 minutes); strain through a colander, melt the butter in the saucepan, add the sprouts to it, add some pepper and salt, shake well together, dish up in a hot vegetable dish, and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 24. The excerpt below is the record exactly as published.

BRUSSELS SPROUTS (Choux de Bruxelles). A well-known vegetable, having the appearance of a miniature cabbage. Sprouts are the more precious because they are in season when other vegetables are Brussels Sprouts. 52 HOW TO COOK VEGETABLES. scarce. When properly cooked, they are tender, delicately-flavoured, and very nutritious ; they belong to the nitrogenous or flesh-forming class of foods ; although somewhat difficult to digest, they are extremely sustaining. The name Brussels sprouts is given to it because the best kinds are raised from seeds which were originally brought from Belgium. They are in season in winter, and chiefly valued because at that time other fresh vegetables are scarce. Brussels Sprouts. i lb. sprouts, i oz. butter, small piece of soda (the size of a small pea), pepper and salt, sufficient boiling water to cover the sprouts

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