To Cook Brussels Sprouts

Ingredients

• a quart of water
• a pint of sprouts
• a small tablespoon of salt
• a cup of cream
• a teaspoon of flour
• a tablespoon of butter
• a dash of pepper
• a dash of celery salt
• a minced red pepper

Method

1. 1

   Let the sprouts lie in cold salted water for half an hour.

2. 2

   Then drop them in boiling water.

3. 3

   After boiling for fifteen minutes, add salt and boil until tender.

4. 4

   Serve plain, or with cream and flour mixture, or sautéed with butter and red pepper.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 100. The excerpt below is the record exactly as published.

TO COOK BRUSSELS SPROUTS Let the sprouts lie for half an hour in cold water strongly salted, so that any insects which have burrowed in them will come to the surface. Then drop them in boiling water, allow- ing a quart of water to a pint of sprouts. After they have boiled fifteen minutes add a small tablespoon of salt for the quantity named above, and boil till tender. The time will be twenty minutes or half an hour. Do not cook them till they mush. After they have boiled the sprouts may be served in three forms. First, they may be served plain-boiled, as directed above. A second way is to drain off the water in which they were boiled, and to add a dash of pepper, a cup of cream in which a teaspoon of flour has been stirred, and to simmer ten minutes, and serve. A third way is to drain off the water in which the sprouts are boiled, to place them in a saucepan with a tablespoon of butter, a dash of celery salt, and a minced red pepper

Cook this with the app: pantry check, scaling, and the assistant.