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Pork with Sauerkraut (German Style)

A historical recipe from Home Pork Making, by Fulton, A. W. (Albert Watson) (1900).

A historical recipe

Home Pork Making, by Fulton, A. W. (Albert Watson) (1900). Project Gutenberg eBook #32414.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Home Pork Making, by Fulton, A. W. (Albert Watson) (1900). Digitised by Project Gutenberg, eBook #32414 (https://www.gutenberg.org/ebooks/32414). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by its title says: German (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Boil a leg of pork for three or four hours, wash 2 quarts sauerkraut, put half of it into an iron pot, lay on it the pork drained from the water in which it was cooking and cover with the remainder of sauerkraut, add 1 quart water in which the pork was cooking, cover closely and simmer gently for one hour.