vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brussels Sprouts Sautéed in Butter
From European and American cuisine, 1914
Serves 4
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
136Calories
9 gProtein
22 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories136 kcal
Protein9 g
Carbohydrates22 g
Fiber11 g
Sugars0.5 g
Total Fat4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium641 mg
Potassium1073 mg
Calcium88 mg
Iron1.7 mg
Magnesium56 mg
Phosphorus177 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C321 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate193 mcg
Choline0 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 324. The excerpt below is the record exactly as published.
Brussels Sprouts saut6d in Butter.— Glean and wash in cold water 1 quart of Brussels sprouts ; place them in a saucepan, cover with boiling water, add Yt teaspoonful sugar, and boil 10 minutes; drain and rinse off with cold water. Melt 1 tablespoonful butter in a saucepan, add the sprouts, 1 even teaspoonful salt, and Y^ even teaspoonful white pepper
Cook this with the app: pantry check, scaling, and the assistant.