Germandinner
Sauer Braten
From Standard Paper-Bag Cookery, 1912
Use two bags for better results.
Presented as published in 1912. 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
340Calories
9 gProtein
76 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories340 kcal
Protein8.6 g
Carbohydrates76 g
Fiber15 g
Sugars31 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium394 mg
Potassium1485 mg
Calcium267 mg
Iron9.1 mg
Magnesium77 mg
Phosphorus221 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C94 mg
Vitamin A1004 mcg
Vitamin E0.9 mg
Vitamin K17 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate257 mcg
Choline32 mg
Caffeine0 mg
Water688 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 28. The excerpt below is the record exactly as published.
Sauer Braten.— Rub a solid piece of the round of beef with vinegar, dust lightly with salt and pepper and a bit of bay leaf rubbed to a powder. Let the meat stand over night or twelve hours. Cut several slashes in the meat, put in two small onions cut in quarters and two carrots cut in strips and the same amount of turnip. Dust a pinch of poultry seasoning or sweet herbs over. Lay three thin slices of salt pork in the well greased paper bag, add a half cupful boiling water
Cook this with the app: pantry check, scaling, and the assistant.