Coles De Bruselas
"Se cuecen en agua y sal, se escurren; se refrescan, se vuelven a escurrir, y se saltean a fuego fuerte en una sartén con mantequilla sazonándolas con sal, pimienta y nuez moscada y un poco de pimienta, se sirven calientes."
English Translation
"Boil them in water with salt, drain them; refresh them, drain again, and sauté over high heat in a pan with butter, seasoning with salt, pepper, nutmeg, and a little more pepper. Serve hot."
Note on the Original Text
The original recipe is written in a succinct, continuous style, typical of early 20th-century manuscripts—no measurements, few specifics, and an assumption of basic household skill. Spelling is generally standard for the period, but punctuation is minimal and instructions are tightly packed. This manner of writing leans heavily on shared home-cooking knowledge within the family, and recipes served as memory aids rather than detailed instruction manuals. 'Se refrescan' refers to refreshing the sprouts in cold water, a term still used in classical cuisine.
Title
Cuaderno de Carmen Volante (1904)
You can also click the book image above to peruse the original tome
Writer
Cármen Volante
Era
1904
Publisher
Unknown
Background
A handwritten culinary treasure from 1904, this manuscript brims with delicious soups, salsas, tantalizing meat entrées, embutidos, fresh fish, irresistible desserts, preserves, cakes, and refreshing drinks. Each page tempts with recipes sure to inspire any gourmet’s imagination.
Kindly made available by
University of Texas at San Antonio
This recipe comes from the '6o Cuaderno' manuscript cookbook, penned in 1904 by Carmen Volante. The notebook is a delightful snapshot of turn-of-the-century Spanish home cooking, reflecting both everyday practicality and a budding enthusiasm for French-style refinements in vegetable preparation. At the time, Brussels sprouts—while not native to Spain—were becoming fashionable on elite tables, celebrated for their delicate flavor when handled with a light French touch of butter, nutmeg, and pepper. The recipe is a testament to a cosmopolitan kitchen and an era fascinated by European culinary trends.
In 1904, brass or copper saucepans were typically used for boiling vegetables, alongside heavy ceramic or cast iron colanders for draining. The sauté step would most likely have used a wrought-iron frying pan or a tin-lined copper pan. A wooden spoon was employed for tossing the Brussels sprouts with butter and seasonings, and a hand-held grater provided the all-important nutmeg.
Prep Time
10 mins
Cook Time
14 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 pound (16 ounces) Brussels sprouts
- Salt, to taste
- 3 tablespoons unsalted butter
- Black pepper, freshly ground, to taste
- Nutmeg, freshly grated, to taste
Instructions
- Begin by trimming 1 pound (16 ounces) of fresh Brussels sprouts and removing any yellowed outer leaves.
- Bring a large pot of salted water to a boil.
- Add the Brussels sprouts and simmer for about 8-10 minutes, or until tender but still bright green.
- Drain thoroughly and refresh them under cold running water to halt the cooking process.
- Drain well again.
- In a large sauté pan, melt 3 tablespoons of unsalted butter over high heat.
- Add the Brussels sprouts and toss them quickly in the hot butter, seasoning with a generous pinch of salt, a few cracks of black pepper, and a pinch of freshly grated nutmeg.
- Sauté for 4-5 minutes, allowing the sprouts to take on a bit of color but not burn.
- Serve piping hot.
Estimated Calories
90 per serving
Cooking Estimates
Preparing and trimming the Brussels sprouts takes about 10 minutes. Boiling them until tender takes 8 to 10 minutes, and sautéing in butter takes another 4 to 5 minutes. One serving is about 125 grams, and each serving contains around 90 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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