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Sour Roast

Name: Sour Roast
Yield: 4 servings
Ingredients: 4 lbs. of meat; 3 cloves; 2 qts. of vinegar; Some salt; 1 onion cut in slices; 2% tbsps. of flour; 2 tbsps. of drippings; % glass red wine; Vs lb. of bacon

From The art of German cooking and baking, 1922

Serves 4

Serve with potato dumplings or noodles.

Presented as published in 1922. 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

445Calories

10 gProtein

19 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories445 kcal

Protein10 g

Carbohydrates19 g

Fiber1.9 g

Sugars2.1 g

Total Fat34 g

Saturated Fat11 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.3 g

Omega-30.1 g

Cholesterol50 mg

Sodium439 mg

Potassium266 mg

Calcium42 mg

Iron1.8 mg

Magnesium29 mg

Phosphorus133 mg

Zinc1 mg

Copper0.1 mg

Manganese2.5 mg

Vitamin D0.8 mcg

Vitamin C2.8 mg

Vitamin A6.5 mcg

Vitamin E0.9 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.5 mg

Folate33 mcg

Choline48 mg

Caffeine0 mg

Water99 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 14. The excerpt below is the record exactly as published.

SOUR ROAST. Quantity for 6 Persons. 4 lbs. of meat • 3 cloves 2'qts. of vinegar Some salt 1 onion cut in slices 2% tbsps. of flour 10 pepper-corns 2 tbsps. of drippings 3 bay-leaves % glass red wine Vs lb. of bacon

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