Brussels Sprouts Puree
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 25. The excerpt below is the record exactly as published.
Brussels Sprouts Puree. The sprouts being cooked, chop them finely. Reheat and season with salt and pepper, mix with butter and a little white sauce. Dish up with a border of fried bread croutons
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