Sauerkraut with Chestnut Purée

Ingredients

• ly quart of sauerkraut
• 4 ounces pure lard
• Ys pound of parboiled salt pork
• 1 pint white wine

Method

1. 1

   Cover sauerkraut with boiling water, add lard and salt pork, cover and boil for 1.5 hours.

2. 2

   Drain kraut, return to saucepan, add white wine, and cook for 15 minutes.

3. 3

   Serve with chestnut purée around the dish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 324. The excerpt below is the record exactly as published.

Sauerkraut with Chestnut Purfie.— Place ly, quart of sauerkraut in a saucepan, cover with boiling water, add 4 ounces pure lard and Ys pound of parboiled salt pork, cover and boil 1^1^ hour ; then pour the kraut into a colander, drain off all the water and fat, return it to saucepan, add 1 pint white wine

Cook this with the app: pantry check, scaling, and the assistant.