Simple Brussels sprouts with butter from Erken's Stor kokebok (1914): 1/2 kg sprouts scalded and boiled just tender, placed in a baking dish with 60 g butter in small pieces, salt and pepper, and braised covered in the oven for 15 minutes. The sprouts must not go cold before going in.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 390 (falt i det fri)
Erken calls Brussels sprouts "our most nutritious cabbage" and states that they contain 4.8% protein, 0.9% fat, 11.6% carbohydrates and 80% water. "Prepared as above" refers to the cleaning described for the savoy cabbage: the sprouts are taken off the stalk, washed, the water drained, boiling water poured over, then cold water again.
Clean the sprouts
Take the small, firm sprouts off the stalk and wash them. Drain the water, pour boiling water over them, then cold water again.
Boil the sprouts
Boil the sprouts in salted water until just tender, and drain the water.
Place in dish
Place the sprouts in a baking dish, add pepper, salt and the butter cut into small pieces.
Braise in the oven
Cover and let the sprouts braise in the oven for 15 minutes. The sprouts must not go cold between boiling and the oven.
The quantity of Brussels sprouts is interpreted as 1/2 kg (unclear in the original). The cleaning method from the preceding recipe is written out in the steps. Salt and pepper are given estimated measures, and the method is divided into numbered steps.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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