vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brussels Sprouts
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 37. The excerpt below is the record exactly as published.
BRUSSELS SPROUTS— Wash well in salted water about two pounds of Brussels sprouts and pick them over well. Place them on a fire in a saucepan filled with water, a little salt and bicarbonate of soda. With the lid off boil fast till tender ; about twenty to twenty-five minutes. When done drain them and dry on a cloth. Put in a large saucepan a good-sized lump of butter
Cook this with the app: pantry check, scaling, and the assistant.