gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Soup of Brussels Sprouts
From The thorough good cook, 1895
Serves 8
Presented as published in 1895. 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
129Calories
11 gProtein
20 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories129 kcal
Protein11 g
Carbohydrates20 g
Fiber7.5 g
Sugars3.1 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1784 mg
Potassium874 mg
Calcium69 mg
Iron1.6 mg
Magnesium39 mg
Phosphorus149 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C224 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate136 mcg
Choline0 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 58. The excerpt below is the record exactly as published.
Soup of Brussels Sprouts. Sort out about fifty Brussels sprouts nearly of a size and as small as you can get them ; boil them perfectly tender and green in salt and water, drain them thoroughly on a napkin, and when you serve the dinner, boil them for five minutes in two quarts of clear consomme (No. 2) ; add a small lump of sugar and salt, if required
Cook this with the app: pantry check, scaling, and the assistant.