vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brussels Sprouts with Butter
From The Swedish, French, American cook book, 1918
Serves 4
Serve in a vegetable dish.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 420. The excerpt below is the record exactly as published.
Brussels Sprouts with Butter ( Choux de Bruxelles, au Beurre ) Select green fresh Brussels sprouts, wash well; remove one layer of the outside leaves. Put in cold water with salt and a little pinch of baking soda; cook — covered — about ten minutes
Cook this with the app: pantry check, scaling, and the assistant.