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Spare Ribs with Sauerkraut
From European and American cuisine, 1914
Serves 6
Serve with mashed potatoes.
Presented as published in 1914. 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
674Calories
37 gProtein
10 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein37 g
Carbohydrates10 g
Fiber4.6 g
Sugars2.7 g
Total Fat53 g
Saturated Fat17 g
Monounsaturated Fat19 g
Polyunsaturated Fat9.1 g
Omega-30.2 g
Cholesterol181 mg
Sodium1124 mg
Potassium896 mg
Calcium80 mg
Iron4.4 mg
Magnesium60 mg
Phosphorus362 mg
Zinc6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D5.2 mcg
Vitamin C26 mg
Vitamin A1.4 mcg
Vitamin E1 mg
Vitamin K19 mcg
Vitamin B61.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate38 mcg
Choline153 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 230. The excerpt below is the record exactly as published.
Spare Ribs with Sauerkraut. — Procure 3 pounds fresh spare ribs and wash them in cold water. Put 3 pints of sauerkraut in a saucepan, lay the spare ribs on top of the kraut, coyer all with boil- ing water ; place the saucepan over the fire, and cook slowly till done, which will take iVs hour. Shortly before serving, lay the spare ribs on a warm dish, and add to the kraut 1 large grated raw potato
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