{"id":4502,"slug":"sauerkraut-german-style","title":"Sauerkraut, German style","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter pound of lard","one pound of sauerkraut","two pounds of salt pork","one bouquet garni","one whole onion","one carrot","another pound of sauerkraut","one glass of vinegar","two spoonsful of sugar","one pint of bouillon"],"ingredients_norm":["lard","sauerkraut","salt pork","bouquet garni","whole onion","carrot","another pound of sauerkraut","vinegar","spoonsful of sugar","bouillon"],"steps":["Put one-quarter pound of lard in a casserole, add one pound of sauerkraut, two pounds of salt pork, one bouquet garni, one whole onion, one carrot, and on top another pound of sauerkraut.","Then add one glass of vinegar, two spoonsful of sugar, and one pint of bouillon.","Cover, and cook in oven for two hours.","Then remove the bouquet garni, onion and carrot, and serve the sauerkraut with the salt pork."],"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:w16:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0db63cdbd7dc384aea65627217b5e6d948b24bf6da6209c841b1cdcc8ad77a69","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-german-style"}