Brussels Sprouts with Lenox Sauce

Name: Brussels Sprouts with Lenox Sauce
Ingredients: Pick over Brussels sprouts; 1½ teaspoons mustard; ½ cup vinegar; ½ teaspoon salt; ½ cup olive oil; 2 tablespoons melted butter; 2 tablespoons curry powder; ¼ teaspoon paprika; 2 eggs; ½ teaspoon onion juice

From What to Have for Dinner, 1905

Presented as published in 1905. 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

529Calories

20 gProtein

51 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories529 kcal

Protein20 g

Carbohydrates51 g

Fiber29 g

Sugars0.6 g

Total Fat26 g

Saturated Fat31 g

Monounsaturated Fat83 g

Polyunsaturated Fat11 g

Omega-30.9 g

Cholesterol58 mg

Sodium1355 mg

Potassium2338 mg

Calcium258 mg

Iron5.9 mg

Magnesium150 mg

Phosphorus420 mg

Zinc2.3 mg

Copper0.3 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C649 mg

Vitamin A198 mcg

Vitamin E3.8 mg

Vitamin K14 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate399 mcg

Choline13 mg

Caffeine0 mg

Water509 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 58. The excerpt below is the record exactly as published.

BRUSSELS SPROUTS WITH LENOX SAUCE. Pick over Brussels sprouts, remove wilted leaves, and soak in cold water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with a skewer. Drain, put in hot serving dish, and pour over LENOX SAUCE. 14 teaspoons mustard 4 cup vinegar 1} teaspoons salt 4 cup olive oil 1 teaspoon powdered 2 tablespoons melted butter sugar 4 tablespoon curry powder + teaspoon paprika 4 tablespoon parsley, finely 2 eggs ' chopped 4 teaspoon onion juice

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