Sauer Kraut
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 163. The excerpt below is the record exactly as published.
SAUER KRAUT Place a poimd of sliced fresh pork in a vessel and add a quart of saner kraut; cover with water
Cook this with the app: pantry check, scaling, and the assistant.