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Brussels- Sprouts, Boiled

A simple boiled Brussels sprouts dish seasoned with salt and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Brussels- Sprouts, Boiled

Ingredients

Directions

Prepare

  1. Clean the Brussels sprouts to remove insects and wash them thoroughly.

  2. Pick off any dead or discolored leaves.

Boil

  1. Bring the water to a boil in a saucepan and add the salt and baking soda.

  2. Add the Brussels sprouts to the boiling water and keep the pan uncovered.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Brussels sprouts
The main vegetable; its leaves soften and turn tender as they cook in the boiling water.
Baking soda
Raises the water's alkalinity, helping the sprouts keep a bright green color.

The step that matters

Keep the pan uncovered. Brussels sprouts release sulfur compounds and other volatile compounds while cooking. A lid traps them, which intensifies the cabbage-like smell and flavor. Leaving the pan open lets these compounds escape, keeping the flavor milder.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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