vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brussels Sprouts
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 111. The excerpt below is the record exactly as published.
Wash the sprouts well in salted water, put in boiling water in saucepan, with a tablesponful of salt^ keep them boiling fast for one-quarter of an hour with lid off; strain, return to saucepan, add small piece of but- ter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.