Sauerkraut with Pigs' Tails
From European and American cuisine, 1914
Serves 6
Adjust salt and vinegar to taste if necessary.
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 324. The excerpt below is the record exactly as published.
Sauerkraut with Pigs' Tails.— For a family of 6 take 2 quarts of sauerkraut and 3 pounds pigs' tails. Hold the tails over a gas jet, light, or burning paper and singe off the hair ; scald in boiling water and rinse off in cold water ; place the tails in a sauce- pan, the kraut on top ; add sufficient boiling water to nearly cover the kraut, put on the cover, and boil lYt hour. Peel 1 large potato
Cook this with the app: pantry check, scaling, and the assistant.