The scientific name is borecole oleracea acephala, and of it there are many varieties, both as regards the form and colour of the leaves, as well as the height which the plants attain.
"The Book of Household Management"
Mrs. Isabella Beeton
borecole and Brussel sprouts, like all the cabbage species, should be boiled in plenty of water, changing it when about half done, and boiling them well.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches,"
Mary Eaton