gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sour-Kraut Cooked
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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
50Calories
6 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories50 kcal
Protein5.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat2.9 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol18 mg
Sodium22 mg
Potassium98 mg
Calcium9.3 mg
Iron0.2 mg
Magnesium8.1 mg
Phosphorus58 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate0.3 mcg
Choline14 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 69. The excerpt below is the record exactly as published.
SOUR-KROUT COOKED. Put vour sour-krout on with a quart of cold water; let it come to a boil, then simmer- three hours, with a piece of pork that has been in brine three days
Cook this with the app: pantry check, scaling, and the assistant.