Scalloped Brussels Sprouts
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A historic early American dish of brussels sprouts, celery, butter, flour and and one-half cups scalded milk. Adapted from Scalloped Brussels Sprouts, from The Boston Cooking-School Cook Book (1896).
Adapted from Scalloped Brussels Sprouts, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/scalloped-brussels-sprouts.md.
The dish
2 of 7 items checked
www.gutenberg.org
2 of 7 items checked · 5 aisles
Pick over and remove wilted leaves, and soak in cold water one quart sprouts
Cook in boiling salted water until soft, then drain
Wash celery and cut in pieces; there should be one and one-half cups
Melt three tablespoons butter, add celery, cook two minutes, add three tablespoons flour, and pour on gradually one and one-half cups scalded milk
Add sprouts and turn mixture into a baking-dish
Cover with buttered crumbs and bake in a hot oven until crumbs are brown
Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)