Sauerkraut with Frankfurter Sausages
From European and American cuisine, 1914
Serves 4
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
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 with Frankfurter Sausages.— Cook 3 pints of sauerkraut as in the foregoing recipe ; 15 minutes before serving, wash iVt pound of Frankfurter sausages in cold water, lay them on top the kraut, cover tightly, draw the saucepan to side of stove, let it remain 10 minutes ; then remove the sausages ; grate 1 large peeled raw potato
Cook this with the app: pantry check, scaling, and the assistant.