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Sauerkraut Boiled Plain
From European and American cuisine, 1914
Serves 3
Presented as published in 1914. 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
458Calories
8 gProtein
63 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories458 kcal
Protein7.6 g
Carbohydrates63 g
Fiber12 g
Sugars5.4 g
Total Fat21 g
Saturated Fat7.7 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.9 g
Cholesterol18 mg
Sodium2593 mg
Potassium568 mg
Calcium287 mg
Iron25 mg
Magnesium56 mg
Phosphorus101 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C42 mg
Vitamin A2.8 mcg
Vitamin E0.5 mg
Vitamin K37 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.7 mg
Folate153 mcg
Choline47 mg
Caffeine0 mg
Water519 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 325. The excerpt below is the record exactly as published.
Sauerkraut boiled Plain.— Place 3 pints of sauerkraut in a saucepan over the fire, cover with 1 quart boiling water, add 2 ounces pure leaf lard or beef fat
Cook this with the app: pantry check, scaling, and the assistant.