Waldorf Sauer Kraut
From Standard Paper-Bag Cookery, 1912
Can be reheated with butter, gravy, or white sauce.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 44. The excerpt below is the record exactly as published.
Waldorf Sauer Kraut.— Soak the sauer kraut in cold water until just palatably salt. Put into greased paper bag on a wooden cookery dish with a little bacon, pickled pork or sausage, add a half cupful of hot water
Cook this with the app: pantry check, scaling, and the assistant.