Baked Sauerkraut
From The National home cook book, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The National home cook book (1900), page 82. The excerpt below is the record exactly as published.
Place kraut in granite basin, — cover over with fresh pork sparerib; salt and pepper meat, — cover kraut (not meat), over with water
Cook this with the app: pantry check, scaling, and the assistant.