Brussels Sprouts in White Sauce

Name: Brussels Sprouts in White Sauce
Ingredients: each pint of Brussels sprouts; one cup of thin white sauce

From Domestic science (1914 text-book), 1914

Presented as published in 1914. 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

455Calories

28 gProtein

65 gCarbs

9 gFat

Full nutrition (32 nutrients)

Calories455 kcal

Protein28 g

Carbohydrates65 g

Fiber22 g

Sugars14 g

Total Fat9.2 g

Saturated Fat4.2 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol21 mg

Sodium594 mg

Potassium2579 mg

Calcium514 mg

Iron3.9 mg

Magnesium144 mg

Phosphorus639 mg

Zinc2.9 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin C643 mg

Vitamin A219 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate413 mcg

Caffeine0 mg

Water599 g

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 11. The excerpt below is the record exactly as published.

Brussels Sprouts in Whtte Sauce Pick over, remove wilted leaves, and soak bmssels sprouts for a while in ice-cold water to restore crispness. Cook in boiling, salted water, covered, till they are tender. Drain, and to each pint add one cup of thin white sauce

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