SAUERKRAUT (Choucroûte)
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
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 A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). 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.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "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
- ten lbs. of sauerkraut
- three oz. of juniper berries
- one-half oz. of peppercorns contained
- six oz. of goose dripping
- one lb. of blanched breast of bacon
- three quartered carrots
- three medium-sized onions
Method
- If the sauerkraut be somewhat old, set it to soak in cold water for a few hours.
- It is best, however, to avoid this measure, if possible, and to use only fresh sauerkraut.
- When about to cook it, drain it, if it has been soaked, and press all the water out of it.
- Then pull it to pieces in such a way as to leave no massed leaves;
- season it with salt and pepper, and put it into a braising-pan lined with slices of bacon.
- Add, for ten lbs.
- of sauerkraut, three quartered carrots, three medium-sized onions, each stuck with a clove, a large faggot, three oz.
- of juniper berries and one-half oz.
- of peppercorns contained in a canvas bag, six oz.
- of goose dripping or lard, and one lb.
- of blanched breast of bacon, the latter to be withdrawn after one hour’s cooking.
- Moisten, just enough to cover, with white consommé;
- cover with slices of bacon;
- boil, and then cook in the oven for five hours with lid on.