{"id":4501,"slug":"sauerkraut-alsatian-style","title":"Sauerkraut, Alsatian style","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter of a pound of goose grease (lard will do)","one pound of sauerkraut","two pounds of bacon","another pound of sauerkraut","another quarter pound of goose grease","a pint of white wine","a pint of bouillon"],"ingredients_norm":["goose grease","sauerkraut","bacon","another pound of sauerkraut","another quarter pound of goose grease","white wine","bouillon"],"steps":["Spread one-quarter of a pound of goose grease (lard will do) in the bottom of a casserole.","Then put in one pound of sauerkraut.","Then two pounds of bacon.","Then another pound of sauerkraut, and another quarter pound of goose grease on top.","Then add a pint of white wine and a pint of bouillon.","Cover with a buttered paper and the casserole cover, put on the stove and bring to a boil.","Then put in oven and cook for an hour and a half.","Serve the sauerkraut on a platter, with the bacon sliced, as a garnish."],"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:w16:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bd0667abd234fd92c0bc1a928b47e68352b2ae41677b922922c7af26e456e8e2","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T17:11:32Z","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/sauerkraut-alsatian-style"}