French ChoxicrotUe
From The spirit of cookery, 1895
This is an imitation of sauer-kraut made from fresh cabbage.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 219. The excerpt below is the record exactly as published.
French ChoxicrotUe, or Bavarian Kraut, is an imitation of sauer-kraut, produced from fresh white cabbage by the addition of vinegar. Steep the cabbage in a solution of salt in vinegar
Cook this with the app: pantry check, scaling, and the assistant.