Pork and Sauerkraut Casserole

Name: Pork and Sauerkraut Casserole
Ingredients: 4 loin pork chops; 1 cup water; 3/4 cup uncooked rice; Salt to taste; 2 medium onions; 1 No. 2 1/2 can sauerkraut; 2 medium size apples

From Quaker recipes, 1954

Try this for a change—it’s delicious on a cold winter day!

Presented as published in 1954. 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

1231Calories

159 gProtein

70 gCarbs

38 gFat

Full nutrition (33 nutrients)

Calories1231 kcal

Protein159 g

Carbohydrates70 g

Fiber9.8 g

Sugars49 g

Total Fat38 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol390 mg

Sodium286 mg

Potassium3253 mg

Calcium122 mg

Iron3.7 mg

Magnesium206 mg

Phosphorus1500 mg

Zinc9.7 mg

Copper0.5 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C37 mg

Vitamin A7.2 mcg

Vitamin E0.2 mg

Vitamin K3.4 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate57 mcg

Choline31 mg

Caffeine0 mg

Water1300 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 20. The excerpt below is the record exactly as published.

PORK AND SAUERKRAUT CASSEROLE 4 loin pork chops 1 cup water 3%4 cup uncooked rice Salt to taste 2 medium onions 1 No. 2%% can sauerkraut 2 medium size apples

Cook this with the app: pantry check, scaling, and the assistant.