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Brussels Sprouts Sauté
From Miss Parloa's kitchen companion, 1887
Serves 4
Serve immediately.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 273. The excerpt below is the record exactly as published.
Brussels Sprouts Saut6. Use one quart of sprouts, three table-spoonfuls of but- ter, one teaspoonful of sugar, one table-spoonful of salt, one teaspoonful of flour, and one-quarter of a teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.