{"id":5824,"slug":"pig-s-knuckles-and-sauerkraut-2","title":"Pig's knuckles and sauerkraut","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["pig's knuckles","cold water","salt","one onion","one carrot","one leek","one branch of celery","a bouquet garni","sauerkraut"],"ingredients_norm":["pig's knuckle","cold water","salt","onion","carrot","leek","branch of celery","bouquet garni","sauerkraut"],"steps":["If fresh pig's knuckles are used salt must be added to the water; with salted knuckles it is unnecessary.","Put the knuckles in a kettle filled with cold water, and bring to a boil.","Skim, then add one onion, one carrot, one leek, one branch of celery, and a bouquet garni.","Boil slowly until soft.","Place on a platter and garnish with sauerkraut."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w100:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bf2e743705a3f0c67bcc1f65272a5bd52bbf622301ead14037a3e2ea814b6d5e","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T16:46:31Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pig-s-knuckles-and-sauerkraut-2"}