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Brussels Sprouts with Butter II (choux de Bruxelles au beurre)

Simple Brussels sprouts with butter from Erken's Stor kokebok 1914: sprouts boiled tender, drained and tossed in hot butter, sprinkled with chopped parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 391 (falt i det fri)

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About the dish

One of several Brussels sprout variations in the vegetable chapter, where Erken repeats "prepared as above" and refers back to the first Brussels sprout recipe: the sprouts are cleaned, the outer leaves removed and they are boiled in salted water until just tender.

How to make it

  1. 1

    Clean the sprouts

    Clean the Brussels sprouts, remove the outer leaves and cut off the stem ends. Rinse the sprouts well.

  2. 2

    Boil the sprouts

    Boil the Brussels sprouts in salted water until just tender.

  3. 3

    Drain

    Place the sprouts in a colander or sieve so that all the water drains off well.

  4. 4

    Toss in butter

    Heat the butter well in a frying pan, add the boiled sprouts and shake the pan vigorously so the sprouts are coated in the butter.

  5. 5

    Serve

    Sprinkle the chopped parsley over and serve at once.

Changes from the original

The quantity of Brussels sprouts was illegible in the OCR and has been set to 1 kg, as in the other Brussels sprout recipes. Measures are modernized (grams, tablespoon), and "omeletpande" is rendered as frying pan.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 391) → Modernised~87% of the text changedremovedadded
1 kg. rosenkaal kg rosenkål. 100 gr. smør g smør. 1 ts salt (til kokevannet, etter smak). 1 spiseske ss finhakket persille. Kaalen renses Rens rosenkålen, fjern ytterste blad og behandles som ovenfor, kokes, lægges paa sigt, saa vandet kommer skjær av stilkenden. Skyll kålen godt.. Kok rosenkålen i saltet vann til den er så vidt mør.. Legg kålen på et dørslag eller en sil så alt vannet renner godt fra. Det meget varme smør haves av.. Varm smøret godt i en omeletpande; stekepanne, legg den kokte kaal lægges heri, rystes sterkt med smørret kålen i og bestrøes med rist pannen kraftig så kålen blir vendt i smøret.. Strø den hakkede persille. persillen over og server straks.

Note on Modernised

Mengden rosenkål stod uleselig i OCR og er satt til 1 kg, som i de øvrige rosenkåloppskriftene. Mål er modernisert (gram, spiseskje), og «omeletpande» er gjengitt som stekepanne.

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Frequently asked questions

What is the difference between this and Brussels sprouts with butter I?
In this version the Brussels sprouts are boiled first, drained well in a sieve, and then tossed in very hot butter in an omelet pan before being sprinkled with chopped parsley. The sprouts thus get a brief frying in the butter, not just butter poured over.
How much butter and parsley are needed?
For 1 kg Brussels sprouts you use 100 g butter, salt and 1 tablespoon finely chopped parsley. The recipe is figured for 4 servings.
Why must the water drain off the sprouts well?
Because the sprouts are to be tossed in very hot butter. If they are wet, the butter spatters and the dish turns watery instead of the butter coating the sprout heads.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 391, under cabbage dishes. The French name is choux de Bruxelles au beurre.

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