I tried my hand at this Victorian method for cooking young greens, specifically Brussels sprouts. The first surprise came when I reached for the soda — not baking soda, but washing soda, a relic from the past. It's a touch of historical authenticity that I found delightful, like a tiny time-traveling nugget in my kitchen. This recipe is a weeknight cook's dream, providing a swift and simple method for vibrant, tender sprouts. The key, I found, was indeed the fast-boiling water — it's a technique that ensures the sprouts cook evenly and retain their colour. The result was a humble side dish that shone with freshness and a subtle, satisfying crunch. If you're looking to add a touch of old-world charm to your modern meals, give this method a try — your sprouts (and your taste buds) will thank you.