Brussels Sprouts
From The official handbook for the National Training School for Cookery, 1891
Keep the lid off the saucepan while boiling.
Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 98. The excerpt below is the record exactly as published.
BRUSSELS SPROUTS. Average cost of dressing " Brussels Sprouts? INGREDIENTS. d. 2 lbs. of Brussels sprouts 6 Salt . J of a saltspoonful of carbonate of soda . . . . f x i ounce of butter \ 14 Pepper
Cook this with the app: pantry check, scaling, and the assistant.