Sauerkraut
From Wilkes County Home Demonstration Club cook book, 1947
Recipe from Mrs. Dick Thompson.
Presented as published in 1947. 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
1080Calories
24 gProtein
234 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1080 kcal
Protein24 g
Carbohydrates234 g
Fiber10 g
Sugars26 g
Total Fat6.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium9293 mg
Potassium2120 mg
Calcium986 mg
Iron64 mg
Magnesium182 mg
Phosphorus375 mg
Zinc2.8 mg
Copper0 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C363 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K535 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate256 mcg
Choline25 mg
Caffeine0 mg
Water1596 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 44. The excerpt below is the record exactly as published.
SAUERKRAUT Shred the cabbage as desired and pack loosely in cans. To each quart add 1 T. salt and 2 T. sugar. Cover with boiling water
Cook this with the app: pantry check, scaling, and the assistant.