The 1901 Cookbook Archive
No. 261 — Brussels Sprouts for Broth
Complete English translation of Molokhovets recipe No. 261 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Brussels sprouts consist of small cabbage heads growing on a single stalk, and are used whole. For six to eight diners take twenty sprouts.
Remove only the damaged outer leaves, trim the heads a little and wash carefully to remove all sand between the leaves. Keep in cold water until needed.
Half an hour before serving, lower into salted boiling water, bring once to the boil, drain in a sieve and finish cooking in broth.
Original source: Read the Russian recipe No. 261. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.