Creamed Brussels sprouts à la crème from Erken 1914: boiled sprouts warmed in butter, coarsely chopped and creamed with 1 dl cream, seasoned with salt and pepper.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 391 (falt i det fri)
A cream-stewed variant in the series of Brussels sprout recipes. Erken stresses in several places that the sprouts must not go cold between boiling and further handling.
Clean the sprouts
Clean the Brussels sprouts, remove the outer leaves and rinse them well.
Boil the sprouts
Boil the sprouts tender in salted water and drain off all the water.
Cream
Return the sprouts to the pot at once with the butter, chop them up a little and add the cream.
Season
Warm through, season with salt and pepper and serve hot.
The quantity of Brussels sprouts was missing in the OCR and has been set to 1 kg as in the other variants. Deciliter is used for "del.", and salt/pepper are given to taste.
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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