Spareribs and Sauerkraut

Name: Spareribs and Sauerkraut
Ingredients: 1-2 lbs* spareribs (cut in pieces); 1 #2 1/2 size can of sauerkraut (nearly one quart)

From Cook book (Relief Society, Houston, 1963), 1963

Best served with boiled potatoes topped with butter, applesauce, and green peas.

Presented as published in 1963. 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

1256Calories

70 gProtein

0 gCarbs

106 gFat

Full nutrition (34 nutrients)

Calories1256 kcal

Protein70 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat106 g

Saturated Fat34 g

Monounsaturated Fat39 g

Polyunsaturated Fat18 g

Omega-30.4 g

Cholesterol363 mg

Sodium367 mg

Potassium1098 mg

Calcium68 mg

Iron4.1 mg

Magnesium73 mg

Phosphorus640 mg

Zinc11 mg

Copper0.4 mg

Manganese0 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.7 mg

Vitamin K0 mcg

Vitamin B62.6 mg

Vitamin B121.7 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)21 mg

Folate0 mcg

Choline271 mg

Caffeine0 mg

Water271 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 42. The excerpt below is the record exactly as published.

SPARERIBS AND SAUERKRAUT Ardis Schloer (German recipe) 1-2 lbs* spareribs (cut in pieces) 1 #2 1/2 size can of sauerkraut (nearly one quart)

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