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Brussels Sprouts
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
525Calories
11 gProtein
114 gCarbs
14 gFat
Full nutrition (29 nutrients)
Calories525 kcal
Protein11 g
Carbohydrates114 g
Fiber7.8 g
Sugars0.7 g
Total Fat14 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol31 mg
Sodium1613 mg
Potassium194 mg
Calcium456 mg
Iron48 mg
Magnesium43 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate192 mcg
Choline18 mg
Water579 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 93. The excerpt below is the record exactly as published.
BRUSSELS SPROUTS.— Place in boiling water for fifteen min- utes, then add sufficient salt, and boil ten minutes more. Drain them well, and serve with melted butter
Cook this with the app: pantry check, scaling, and the assistant.