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Sourcrout
From Original White House Cookbook, 1887
Serves 10
Let least air enter the sourcrout.
Presented as published in 1887. 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
28Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories28 kcal
Protein0.9 g
Carbohydrates5.7 g
Total Fat0.2 g
Sodium14 mg
Potassium186 mg
Calcium38 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin C36 mg
Vitamin K53 mcg
Vitamin B60.1 mg
Water83 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 127. The excerpt below is the record exactly as published.
SOURCROUT. Barrels having held wine or vinegar are used to prepare sourcrout in. It is better, however, to have a special barrel for the purpose. Stras- burg, as well as all Alsace, has a well-acquired fame for preparing the cab- bages. They slice very white and firm cabbages in fine shreds with a machine made for the purpose. At the bottom of a small barrel they place a layer of course salt and alternately layers of cabbage and salt, being careful to have one of salt on the top. As each layer of cabbage is added, it must be pressed down by a large and heavy pestle and fresh layers are added as soon as the juice fioats on the surface. The cabbage must be seasoned with a few grains of coriander, juniper berries
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