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Puree de Choux de Bruxelles (Brussels Sprout Soup)
From The new century cookery book, 1901
Serves 6
Presented as published in 1901. 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
220Calories
11 gProtein
20 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories220 kcal
Protein11 g
Carbohydrates20 g
Fiber5.4 g
Sugars3.7 g
Total Fat10 g
Saturated Fat4.7 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.5 g
Cholesterol27 mg
Sodium371 mg
Potassium808 mg
Calcium63 mg
Iron1.3 mg
Magnesium39 mg
Phosphorus164 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C163 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate109 mcg
Choline22 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 119. The excerpt below is the record exactly as published.
Puree de Choux de Br uxelles (. Brussels Sprout Soup). — 1^ lb. Brussels sprouts, 3 pints of good stock, 1 gill cream, a small piece of soda, salt, pepper, and grated nutmeg
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