Brussels Sprouts Salad
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 Salad. Season cooked cold Brussels sprouts with salt and pepper, dress with oil and vinegar and a few drops of Tabasco sauce. Line a salad bowl with lettuce leaves, and dress the above upon it. Sprinkle with chopped parsley or chives
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