Brussels Sprouts in White Sauce
From 0047 Pdf 1918 Fanny Farmer Cookbook.
Source and licence
From 0047 Pdf 1918 Fanny Farmer Cookbook, printed page 34, digitised by the Internet Archive: https://archive.org/details/0047-pdf-1918-fanny-farmer-cookbook
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- one cup White Sauce I
- one quart sprouts
- three tablespoons flour
- one and one-half cups scalded milk
Method
- Pick over, remove wilted leaves, and soak in cold water fifteen minutes.
- Cook in boiling salted water twenty minutes, or until easily pierced with a skewer.
- Drain, and to each pint add one cup White Sauce I.
- Scalloped Brussels Sprouts Pick over, remove wilted leaves, and soak in cold water one quart sprouts.
- Cook in boiling salted water until soft, then drain.
- Wash celery and cut in pieces;
- there should be one and one-half cups.
- Melt three tablespoons butter, add celery, cook two minutes, add three tablespoons flour, and pour on gradually one and one-half cups scalded milk;
- add sprouts and turn mixture into a baking-dish.
- Cover with buttered crumbs and bake in a hot oven until crumbs are brown.