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Brussels Sprouts
From Modern cookery, in all its branches, 1884
Serves 4
Can also be tossed in a stewpan with butter, pepper, and salt.
Presented as published in 1884. 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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium0.1 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 309. The excerpt below is the record exactly as published.
BRUSSELS SPROUTS. These delicate little sprouts, or miniature cabbages, which at their fullest growth scarcely exceed a large walnut in size, should be quite freshly gathered. Free them from all discoloured leaves, cut the stems even, and wash the sprouts thoroughly. Throw them into a pan of water properly salted, and boil them quickly from eight to ten minutes
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