Sauerkraut with Purée of Peas

Ingredients

• 3 pints sauerkraut
• 3 pints boiling water
• iVs pound of lean bacon or lean salt pork
• 1 pint of split or shelled peas
• 1 whole onion
• y, carrot
• Vi tablespoonful flour
• y, ounce butter

Method

1. 1

   Place sauerkraut in a saucepan with boiling water.

2. 2

   Boil bacon in another saucepan for 30 minutes, rinse, and add to sauerkraut.

3. 3

   Boil till tender.

4. 4

   Remove bacon, dust flour over sauerkraut, and cook a few minutes.

5. 5

   Cook peas with broth, onion, and carrot till done, press through a sieve, add butter, and season.

6. 6

   Serve sauerkraut with pea purée around it.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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 Pur6e of Peas. — Place 3 pints sauerkraut in a saucepan, add 3 pints boiling water. Place iVs pound of lean bacon or lean salt pork in another saucepan over the fire, cover with cold water, boil 30 minutes ; remove and rinse with cold water, then add it to the sauerkraut, and boil till tender. Shortly before serving, remove the pork or bacon and lay it on a hot dish ; dust Vi tablespoonful flour over the sauerkraut, and cook a few minutes. At the same time wash 1 pint of split or shelled peas, place them in a saucepan with 1 quart of cold meat broth, add 1 whole onion and y, carrot, boil until done and thick (if necessary add more broth) ; when done press the peas through a sieve into a clean saucepan, add y, ounce butter

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