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Garnish of Sauerkraut
From Practical household cookery, 1891
Serves 5
Sauer-kraut is better warmed up than when freshly cooked.
Presented as published in 1891. 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
459Calories
19 gProtein
14 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein19 g
Carbohydrates14 g
Fiber5.3 g
Sugars6.5 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat5.8 g
Omega-30.2 g
Cholesterol66 mg
Sodium2151 mg
Potassium690 mg
Calcium66 mg
Iron3.4 mg
Magnesium43 mg
Phosphorus238 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C27 mg
Vitamin A14 mcg
Vitamin E0.7 mg
Vitamin K24 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.9 mg
Folate53 mcg
Choline80 mg
Caffeine0 mg
Water385 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 59. The excerpt below is the record exactly as published.
GARNISH OF SAUERKRAUT. Get two pounds of German sauer- kraut, wash it thoroughly in several waters and drain in a colander, then put it in a stewpan with one pound of streaky bacon, one quart of broth, and one pint of the fat skimmed off the top of tho stock-pot, with a pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.