gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sauerkraut, German Style
From The Hotel St. Francis cook book, 1919
Serves 8
Presented as published in 1919. 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
1077Calories
4 gProtein
6 gCarbs
115 gFat
Full nutrition (33 nutrients)
Calories1077 kcal
Protein3.8 g
Carbohydrates5.6 g
Fiber1.6 g
Sugars4.2 g
Total Fat115 g
Saturated Fat42 g
Monounsaturated Fat54 g
Polyunsaturated Fat13 g
Cholesterol78 mg
Sodium388 mg
Potassium171 mg
Calcium21 mg
Iron1 mg
Magnesium9.9 mg
Phosphorus56 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.9 mcg
Vitamin C8.4 mg
Vitamin A6.2 mcg
Vitamin E0.2 mg
Vitamin K7.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate15 mcg
Choline30 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 33. The excerpt below is the record exactly as published.
Sauerkraut, German style. Put one-quarter pound of lard in a casserole, add one pound of sauerkraut, two pounds of salt pork, one bouquet garni, one whole onion, one carrot, and on top another pound of sauerkraut. Then add one glass of vinegar, two spoonsful of sugar, and one pint of bouillon
Cook this with the app: pantry check, scaling, and the assistant.