Germansidevegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sauerkraut
From Soyer's standard cookery, 1912
Serves 10
Presented as published in 1912. 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
85Calories
3 gProtein
17 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein2.6 g
Carbohydrates17 g
Fiber0 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1144 mg
Potassium600 mg
Calcium114 mg
Iron0.2 mg
Magnesium38 mg
Phosphorus73 mg
Zinc0.6 mg
Copper0 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C109 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K160 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 90. The excerpt below is the record exactly as published.
Sauerkraut. A dish dear to the heart of our German cousins, and one which involves very little trouble in preparation, and is more- over, very wholesome. Take three large cabbages, shred thoroughly and place in a wooden tub with a cupful of water, an ounce of salt, and half a teaspoonful of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.