{"id":4503,"slug":"sauerkraut-hungarian-style","title":"Sauerkraut, Hungarian style","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter pound of lard","one pound of sauerkraut","one spoonful of paprika","three peeled and chopped tomatoes","two pounds of bacon","another pound of sauerkraut","another spoonful of paprika","three chopped tomatoes","a pint of sweet white wine","a pint of bouillon","one bouquet garni"],"ingredients_norm":["lard","sauerkraut","paprika","and chopped tomato","bacon","another pound of sauerkraut","another spoonful of paprika","tomato","sweet white wine","bouillon","bouquet garni"],"steps":["Put in a casserole one-quarter pound of lard and one pound of sauerkraut.","Sprinkle on top one spoonful of paprika and three peeled and chopped tomatoes.","Then add two pounds of bacon and another pound of sauerkraut, and sprinkle again with another spoonful of paprika and three chopped tomatoes.","Add a pint of sweet white wine and a pint of bouillon, and one bouquet garni.","Cover and bake in oven for one hour and a half.","Remove the bouquet garni, and serve with the bacon sliced."],"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:w16:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0c2beed18c6d2041c82e81458898ec627e4e41bb61e400540a85da3a0c779f93","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-hungarian-style"}