Brussels Sprouts
From The galley guide, 1923
Presented as published in 1923. 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
438Calories
27 gProtein
63 gCarbs
9 gFat
Full nutrition (32 nutrients)
Calories438 kcal
Protein27 g
Carbohydrates63 g
Fiber22 g
Sugars13 g
Total Fat8.6 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium551 mg
Potassium2539 mg
Calcium483 mg
Iron3.8 mg
Magnesium141 mg
Phosphorus613 mg
Zinc2.8 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin C643 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate410 mcg
Caffeine0 mg
Water579 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 30. The excerpt below is the record exactly as published.
Brussels Sprouts. Wash, remove wilted leaves and soak in cold water for 15 min. Cook in boiling, salted water 20 min. or until soft enough to pierce with a fork. Drain, and to each pint of sprouts add 1 cup White Sauce (Recipe No. 1113), or serve plain with butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.