Rotkraut

Name: Rotkraut
Ingredients: 3 tablespoons oil or bacon drippings; 1 small onion, chopped; 1 medium-size head red cabbage, shredded; 2 sour apples, cored; 1 bay leaf, crushed; Ya teaspoon caraway seeds; Ya cup vinegar; Salt and pepper

From Dining in--Minneapolis/St. Paul cookbook, 1900

Serve as a garnish on one side of the meat platter.

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

Nutrition per serving

932Calories

14 gProtein

122 gCarbs

43 gFat

Full nutrition (33 nutrients)

Calories932 kcal

Protein14 g

Carbohydrates122 g

Fiber7.8 g

Sugars43 g

Total Fat43 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat4.7 g

Cholesterol39 mg

Sodium175 mg

Potassium2983 mg

Calcium350 mg

Iron1 mg

Magnesium154 mg

Phosphorus417 mg

Zinc2.8 mg

Copper0.2 mg

Manganese3.2 mg

Vitamin D1 mcg

Vitamin C511 mg

Vitamin A8.9 mcg

Vitamin E0.5 mg

Vitamin K293 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate30 mcg

Choline39 mg

Caffeine0 mg

Water1379 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 16. The excerpt below is the record exactly as published.

ROTKRAUT 3 tablespoons oil or bacon 2 sour apples, cored drippings and chopped 1 small onion, chopped 1 bay leaf, crushed 1 medium-size head red Ya teaspoon caraway seeds cabbage, shredded Salt and pepper Ya cup vinegar

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