Spareribs with Beans and Sauerkraut

Name: Spareribs with Beans and Sauerkraut
Ingredients: 1 POUND NAVY BEANS; 1 POUNDS SPARERIBS; I QUART SAUERKRAUT; 12 PEPPERCORNS; 8 SMALL POTATOES

From Most for your money cookbook, 1938

This dish is not worth making unless eight people are to be served.

Presented as published in 1938. 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

2300Calories

210 gProtein

237 gCarbs

115 gFat

Full nutrition (34 nutrients)

Calories2300 kcal

Protein210 g

Carbohydrates237 g

Fiber62 g

Sugars20 g

Total Fat115 g

Saturated Fat35 g

Monounsaturated Fat39 g

Polyunsaturated Fat19 g

Omega-30.4 g

Cholesterol363 mg

Sodium4195 mg

Potassium13895 mg

Calcium1442 mg

Iron47 mg

Magnesium1247 mg

Phosphorus3817 mg

Zinc31 mg

Copper7.5 mg

Manganese13 mg

Vitamin D10 mcg

Vitamin C320 mg

Vitamin A7 mcg

Vitamin E2.6 mg

Vitamin K106 mcg

Vitamin B66.9 mg

Vitamin B121.7 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)35 mg

Folate317 mcg

Choline476 mg

Caffeine0 mg

Water1748 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 49. The excerpt below is the record exactly as published.

SPARERIBS WITH BEANS AND SAUERKRAUT I POUND NAVY BEANS 12 PEPPERCORNS 1 POUNDS SPARERIBS 8 SMALL POTATOES I QUART SAUERKRAUT

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