Brussels Sprouts Soup
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
Nutrition per serving
135Calories
9 gProtein
22 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories135 kcal
Protein9 g
Carbohydrates22 g
Fiber11 g
Total Fat1.3 g
Sodium58 mg
Potassium1082 mg
Calcium88 mg
Iron1.7 mg
Magnesium57 mg
Phosphorus178 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin C324 mg
Folate195 mcg
Water192 g
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 Soup. Cook about ij lb. of well-washed and trimmed sprouts in about 3 pints of stock, with a little spinach, to give the soup a good colour. When the sprouts are cooked to nearly a puree, pass through a fine sieve or a tammy cloth with the aid of two wooden spoons. Put the soup in a saucepan, boil, and skim well. Season with salt, pepper, and nutmeg, and finally add a little cream. Serve fried bread croutons separately
Cook this with the app: pantry check, scaling, and the assistant.