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Sauer Kraut (Dr. Kitchiner's recipe)
From Cassell's dictionary of cookery, 1892
Serves 30
Take care to replace the cover tightly after each use.
Presented as published in 1892. 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
117Calories
4 gProtein
24 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein3.6 g
Carbohydrates24 g
Fiber0.4 g
Sugars0.2 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium35257 mg
Potassium765 mg
Calcium179 mg
Iron0.7 mg
Magnesium53 mg
Phosphorus102 mg
Zinc0.9 mg
Copper0 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C145 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K214 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1720. The excerpt below is the record exactly as published.
Sauer Kraut (Dr. Kitchiner's recipe).— Take a dozen hard white cabbages, trim and divide them into quarters, take out all the stalks from the heart of the cabbage, cut it transversely with a knife or chaff-cutter into very small slips. Mix six pounds of salt with four ounces of juniper berries and an ounce of caraway seed; put the cabbage into a cask, first strewing the bottom with some of the mixture, then a layer of cabbage; take care that the head of the cask slips down within the staves and fits closely to the sides; press the cover down, and lay a large stone
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