Cabbage, Cauliflower, and Brussels Sprouts
From The school kitchen textbook, 1915
Cooking uncovered helps dissipate odor.
Presented as published in 1915. 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 94. The excerpt below is the record exactly as published.
Cabbage, Cauliflower, and Brussels Sprouts Avoid those with decayed leaves, brown bhght, and insect holes. Remove outer leaves and stalks; cut cabbage into quarters and remove core ; break cauliflower into flowerets ; soak in cold salted water to remove insects. Cook in boiling water, enough to cover; add one fourth teaspoon of soda, boil rapidly uncovered, — sprouts about fifteen, cauhflower twenty, and cabbage thirty minutes. If each leaf is immersed separately fifteen minutes will suffice. If covered while boiling the steam condenses on the cover holding the odor within and the water grows stronger as boiling continues and the odor escapes as the steam lifts up the cover. But if cooked uncovered the odor passes off at once with the steam and is soon dissipated in the air, and the water is much less strongly flavored. Season with salt, butter, and lemon or vinegar
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