Scalloped Brussels Sprouts
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- one quart sprouts
- three tablespoons flour
- one and one-half cups scalded milk
Method
- 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.