Not sure I quite fancy this!

The National Mark Calendar of Cooking was written in the early 1930’s and the edition I have is from 1936. As you might imagine it is a season recipe book, following the months and the fresh produce available. I have tried many of the recipes and enjoyed nearly all of them. However… there are a few which just sound too unusual and not to modern tastes…

For example, I love Brussels sprouts, and all the new and different recipes I have tried for them, from salads to stir fries I have enjoyed. The National Mark cookery book has Brussels sprouts au gratin, yes, very nice, Brussels sprouts with chestnuts, yes especially nice at Christmas time, and Brussels sprouts purée in the March list of recipes which actually seems to be Brussels sprouts soup… I’m not too sure…

Here it is:

Brussels sprouts purée

  • sprouts
  • 1 oz flour
  • 1 oz butter
  • 1 small onion finely chopped
  • 1¼ pints of milk and water
  • pepper and salt
  • fried bread or toast diced
  1. fry the onion in the butter but do not let it brown
  2. add the flour, cook for a few minutes then add the milk and water and simmer for 5 minutes
  3. prepare and sieve the sprouts (I guess that means cook and sieve them,  or use left over already cooked sprouts)
  4. add to the soup and season
  5. serve very hot with the toast or fried bread
  6. spinach soup can be made in exactly the same way

There is rather a nice little note ‘with the aid of National Mark canned vegetables, a variety of soups can be prepared all the year round in little more than ten minutes should an emergency arise.’

My featured image is of delicious Brussels sprouts with chorizo and black pudding! … and here is the recipe:



  1. David Lewis

    Sprouts are my favorite vegetable and second comes kohlrabi. I can’t recall you ever mentioning them and wonder if you have eaten them raw or or in a soup or stew.

    Liked by 1 person

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