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Brussels Sprouts

This recipe describes how to boil Brussels sprouts with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Brussels Sprouts

Brussels Sprouts

Ingredients

Directions

Prepare

  1. Remove any decayed outer leaves from the Brussels sprouts and trim the stems evenly.

  2. Soak the sprouts in cold, salted water for 1 hour, rinsing them several times.

  3. Drain the sprouts in a colander.

Boil and serve

  1. Bring a large pot of water to a boil and salt it as you would for cabbage.

  2. Add the sprouts gradually to the boiling water to maintain the boil.

  3. Boil uncovered for 12 to 20 minutes, depending on size, until tender.

  4. Drain thoroughly and serve immediately.

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
Form the main body of the dish, becoming tender and mild as they cook through.

The step that matters

Add the sprouts gradually to the boiling water. Adding too many at once drops the water temperature and stops the boil, so the sprouts simmer slowly and can turn soggy and dull in color instead of cooking quickly and staying bright.

“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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