Brussels Sprouts and Chestnuts

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • 1 qt. Brussels sprouts
  • ½ lb. chestnuts
  • 4 tablespoons


Remove the shells from chestnuts and blanch. Cut in halves, add 2 tablespoon butter and the sugar. Cover with boiling water and let cook gently until water has evaporated and the chestnuts are tender, but not soft.

Pick the wilted leaves from the sprouts, c