Sauerkraut

Ingredients

• 1 pound sauerkraut
• 1/4 teaspoon caraway seed
• 1/4 teaspoon salt
• Few grains black pepper

Method

1. 1

   Drain kraut.

2. 2

   Cover with boiling water.

3. 3

   Cook 35 minutes.

4. 4

   Drain and season.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 189. The excerpt below is the record exactly as published.

1 teaspoon salt Few grains cayenne Cook butter and sugar until well browned, stirring constantly. Add chestnuts, cook until brown. Add sprouts, stock, and season- ings. 454. THE BOSTON COOKING-SCHOOL COOK BOOK CABBAGE Take off outside leaves, cut in quarters, remove tough stalks. Chop or not, asdesired. Soak in cold, salted water 20 minutes. To retain full food value, cook in small amount of boiling salted water 15 to 30 minutes if quartered, 10 minutes if chopped. Do not overcook. To cook by the old-fashioned method, cook 50 to 60 minutes or until soft. Drain, season with butter, salt, and pepper. Creamed Cabbage. Reheat chopped or shredded cooked cabbage in cream or White Sauce (p. 191). Scailoped Cabbage. Put Creamed Cabbage in buttered baking dish. Cover with buttered crumbs. Bake until brown. If desired, add grated cheese to crumbs. - SMOTHERED CABBAGE 5 cups finely chopped, raw cabbage 1 cup milk 5 tablespoons butter 2 teaspoons salt 2 tablespoons flour 4 teaspoon pepper Melt butter in heavy frying pan, add flour, and stir until well blended. Add milk gradually, while stirring constantly. . Bring to boiling point, season, and add cabbage. Mix thoroughly, cover, and cook over very slow heat 50 to 60 minutes. GERMAN CABBAGE 4 cups red cabbage, sliced and 1 tablespoon finely chopped onion soaked 20 minutes in cold Few gratings nutmeg water Few grains cayenne 2 tablespoons butter 2 tablespoons vinegar 1% teaspoon salt Y% tablespoon sugar Cook cabbage, covered, with other ingredients except vinegar and sugar, until tender. Add vinegar and sugar. Cook 5 minutes. If desired, sprinkle with 144 teaspoon caraway seeds. SWEET AND SOUR CABBAGE 4 cups shredded red cabbage 1 cup water or stock Salt and pepper 3 tablespoons vinegar 2 sour apples, sliced or diced 1 tablespoon brown sugar 1 small onion, sliced Y4 teaspoon allspice 3 tablespoons bacon fat or 2 cloves Fat salt pork VEGETABLES 455 Brown onion slightly in fat, add water or stock, cabbage, and apple. Cover; cook slowly. When nearly done, add vinegar, sugar, and spices. COLE SLAW Shred cabbage, soak in cold water until crisp; drain, dry between towels. Mix with Denver or German Cream Dressing (p. 493) or Cooked Dressing (p. 493). HOT SLAW 16 cabbage, shredded 1 tablespoon butter 2 egg yolks, slightly beaten 4 cup hot vinegar 14 cup cold water Ye teaspoon salt Mix egg yolks, cold water, butter, vinegar, and salt. Cook over hot water, stirring constantly, until thickened. Add cabbage. Reheat. SAUERKRAUT 1 pound sauerkraut \4 teaspoon caraway seed 4 teaspoon salt Few grains black pepper

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