Germanside
Sauerkraut
From Manual for army cooks, 1896
Ready for use in 20-25 days. Can be eaten raw or boiled with pork or bacon.
Presented as published in 1896. 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
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 59. The excerpt below is the record exactly as published.
SAUERKRAUT. The cabbage must be firm. Trim, pick OA^er, wash, and shred it fine with a very sharp knife. The stalk should not be used. Line the bottom and sides of a barrel, keg, or crock with cabbage leaves, and put into it a layer of the cabbage three or four inches deep ; pound this down w^ell with a wooden pounder, then sprinkle over it a small handful of salt, preferably table salt
Cook this with the app: pantry check, scaling, and the assistant.