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Brussels Sprouts

A boiled vegetable dish of Brussels sprouts seasoned 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.

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

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

  4. Drain thoroughly in a sieve or colander 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 mildly sweet as they cook.

The step that matters

Boiling until tender. Boiling for too short a time leaves the sprouts firm and starchy, while overcooking breaks down their cell walls, giving a soft texture and a stronger sulfur smell. Checking tenderness by size keeps them evenly cooked.

“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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