vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brussels Sprouts
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 61. The excerpt below is the record exactly as published.
BRUSSELS SPROUTS. Wash well in salted water about two pounds of Brussels sprouts ; pick them well ; place on fire in a saucepan filled with water, a little salt, quarter teaspoon bicarbonate of soda. Leave off the lid ; boil fast until quite tender. When done drain out dry on a cloth. Put in a saucepan two tablespoons butter, a tablespoon chopped parsley, juice of one lemon, a little salt and white pepper
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