Sourcrout
From French dishes for American tables, 1886
Serve with mashed potatoes if desired.
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 67. The excerpt below is the record exactly as published.
Sourcrout. Wash a quart of sourcrout, which drain, and put in a saucepan, with half a pound of bacon, a good pinch of pepper, and moist- en with sufficient stock
Cook this with the app: pantry check, scaling, and the assistant.