Brussels Sprouts

Ingredients

• each quart of water
• one teaspoonful of salt
• half teaspoonful of sugar
• a pinch of soda
• a small piece of butter
• a little pepper
• white sauce (page 115)

Method

1. 1

   Allow the sprouts to stand in salt and cold water, changing it occasionally.

2. 2

   Cut off the stems and pick.

3. 3

   Boil in fast boiling water with salt, sugar, and soda.

4. 4

   Drain, add butter, pepper, and salt.

5. 5

   Serve immediately, optionally with white sauce.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 27. The excerpt below is the record exactly as published.

BRUSSELS SPROUTS, Allow the sprouts to stand some time in salt and cold water, changing it occasionally ; cut off the stems and pick ; throw them into fast boiling water, adding to each quart one teaspoonful of salt and half teaspoonful of sugar and a pinch of soda ; boil fast, with the lid off, and skim occasionally ; when done, drain, add a small piece of butter, a little pepper and salt ; serve at once ; if liked, white sauce (page 115) may be poured over the top. No. 117. BEANS, Broad or Windsor. Shell the beans (which should be young) ; throw them into enough boiling water to cover them, containing a little salt ; boil until tender, 15 to 20 minutes ; drain, add a little butter and pepper ; dish in a tureen with parsley sauce (page 114) poured over. Serve with boiled ham or bacon. No. 118 CABBAGE (Boiled). Remove the outer leaves, cut off the stalk, divide the cab- bage into two or four pieces, according to size ; allow this to soak for an hour or two in some salt and water ; drain thoroughly, and put into plenty of boiling water, which contains one teaspoonful of salt, half teaspoonful of sugar, and a pinch 66 of soda to each quart ; allow them to boil fast, with the lid off, for 16 to 30 minutes ; pour into a colander, press out all the water, add a little salt, pepper, and a piece of butter ; press into a dish and divide into squares. Serve as hot as possible. No. 119. CAULIFLOWER (Boiled). Cut off the stem and remove the outer leaves, allow it to soak in cold salt and water for an hour before it is cooked ; put the cauliflower head downwards into a pan of boiling water, containing one teaspoonful of salt, half teaspoonful of sugar, and a pinch of soda to each quart of water

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