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Brussels Sprouts

Boiled Brussels sprouts seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Brussels Sprouts

Brussels Sprouts

Ingredients

Directions

Prepare

  1. Trim and wash the Brussels sprouts well.

Boil and serve

  1. Plunge them into boiling water.

  2. Add coarse sea salt and boil uncovered until tender, about 10 to 15 minutes.

  3. Drain well, but do not press them.

  4. Serve in a tureen with a strainer.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Brussels sprouts
Are the main vegetable, cooked until tender in boiling water.
Coarse sea salt
Seasons the boiling water so the sprouts taste seasoned throughout.

The step that matters

Drain well, but do not press them. Pressing crushes the cooked sprouts and releases their moisture, leaving them mushy and watery. Draining gently keeps their texture intact.

“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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