Brussels Sprouts

Ingredients

• Two pounds of Brussels Sprouts
• Two ounces of Butter
• Salt and Pepper
• Quarter of a saltspoonful of Carbonate of Soda

Method

1. 1

   Wash the sprouts well in salt and water, and trim them; put them into a saucepanful of boiling water with some salt and the carbonate of soda.

2. 2

   Let them boil fast with the lid off till quite tender — from ten to twenty minutes, according to age.

3. 3

   When done, strain them off, dry them in a cloth, put them into a stewpan with the butter, pepper, and salt, toss them in this till thoroughly hot — they must not fry; then serve.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 50. The excerpt below is the record exactly as published.

Brussels Sprouts. Ingredients, Two pounds of Brussels Sprouts. Two ounces of Butter. Salt and Pepper. Quarter of a saltspoonful of Carbonate of Soda

Cook this with the app: pantry check, scaling, and the assistant.