vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brussels Sprouts, Saute
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for two or three persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 268. The excerpt below is the record exactly as published.
Brussels Sprouts, Saute,— Wash, and drain one pound of sprouts; put them into boiling water for fifteen minutes, with half an ounce of salt to each gallon, and when done, chy them on a clean cloth. Dissolve half an ounce of butter in a pan, and shake the sprouts in it over the fire for a minute or two; season them with pepper, salt, and a little nut- meg
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