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Sauer Kraut
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Very good sauer kraut may be bought in small kegs and tins.
Presented as published in 1899. 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
849Calories
94 gProtein
23 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories849 kcal
Protein94 g
Carbohydrates23 g
Fiber8.4 g
Sugars1.3 g
Total Fat45 g
Saturated Fat17 g
Monounsaturated Fat21 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol304 mg
Sodium425 mg
Potassium2003 mg
Calcium205 mg
Iron12 mg
Magnesium177 mg
Phosphorus994 mg
Zinc23 mg
Copper0.5 mg
Manganese12 mg
Vitamin D0.5 mcg
Vitamin C2.5 mg
Vitamin A20 mcg
Vitamin E2.6 mg
Vitamin K39 mcg
Vitamin B62.8 mg
Vitamin B128 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)28 mg
Folate25 mcg
Choline294 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 68. The excerpt below is the record exactly as published.
1 lb. brisket 4 cloves 2 pieces of ginger 1 teaspoonful black pepper ^ pt. vinegar and water. Mode. — Out the beef into pieces an inch square, put it into a saucepan with the other ingredients and allow all to simmer for three hours ; about half an hour before it is required add about half a pound of the sauer kraut
Cook this with the app: pantry check, scaling, and the assistant.