Brussels Sprouts
From The cult of the chafing dish, 1904
Adapted from 'Leaves from our Tuscan Garden' by Janet Ross.
Presented as published in 1904. 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
1025Calories
35 gProtein
210 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories1025 kcal
Protein35 g
Carbohydrates210 g
Fiber35 g
Sugars3.4 g
Total Fat30 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.9 g
Cholesterol63 mg
Sodium2269 mg
Potassium2553 mg
Calcium810 mg
Iron68 mg
Magnesium180 mg
Phosphorus515 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C696 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate666 mcg
Choline30 mg
Caffeine0 mg
Water1243 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 33. The excerpt below is the record exactly as published.
Brussels Sprouts. Place a pint of small Brussels sprouts in the Chafing Dish with two pints of boiling water, slightly salted. Boil for ten minutes ; take out the sprouts, drain them and put them aside to keep hot. Then make the following sauce in the Chafing Dish. Two tablespoons of butter melted, one tablespoon flour, pepper and salt, and sufficient bouillon to make the mixture of the consistency of thick cream. Heat this to boiling, stirring it well. Just before serving, add the juice of a whole lemon
Cook this with the app: pantry check, scaling, and the assistant.