German
Bavarian Sauerkraut
From 365 foreign dishes, 1908
Presented as published in 1908. 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
Nutrition per serving
1157Calories
97 gProtein
44 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories1157 kcal
Protein97 g
Carbohydrates44 g
Fiber16 g
Sugars25 g
Total Fat47 g
Saturated Fat14 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.5 g
Omega-30.2 g
Cholesterol295 mg
Sodium4015 mg
Potassium2781 mg
Calcium273 mg
Iron13 mg
Magnesium205 mg
Phosphorus1091 mg
Zinc11 mg
Copper0.9 mg
Manganese1.2 mg
Vitamin D2.3 mcg
Vitamin C84 mg
Vitamin A15 mcg
Vitamin E1.5 mg
Vitamin K74 mcg
Vitamin B63.7 mg
Vitamin B122.9 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)26 mg
Folate143 mcg
Choline301 mg
Caffeine0 mg
Water1042 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 31. The excerpt below is the record exactly as published.
Bavarian Sauerkraut. Cook 1 pounds of fresh pork ; season with salt and pepper ; add 2 bay-leaves and a few cloves. When half done, add i quart of sauerkraut and let cook one hour. Add i cup of wine and i tablespoonful of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.