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Brussels Sprouts

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Method

  1. Having cleaned and trimmed your sprouts, let them simmer in salted water, to which you have also added a little soda to preserve the color.
  2. Or, if you do not like to add soda, keep the pan firmly covered by the lid.
  3. When tender, take them out and let them drain, place them in another pan with a good lump of butter or fat;
  4. stir, so as to let the butter melt at once, and sprinkle in pepper and a tiny pinch of nutmeg.
  5. [Mdlle.
  6. Germaine Verstraete.]