In the cooking of sauerkraut for the table, pork in one form or another is generally added; in fact, one rarely thinks of sauerkraut except in combination with pork. While boiling is the method that is usually applied to this vegetable, many housewives prefer to bake it, for then the odor does not escape so easily and a flavor that most persons prefer is developed.
(Sufficient to Serve Six)
- 2 lb. fresh pork
- 1 qt. sauerkraut
- 1 Tb. salt
- 3 c. water
Cut the pork into several large chunks, and put it with the sauerkraut into a baking dish that has a cover. Add the salt and water, cover the dish and place in the oven. Bake slowly for 2 or 3 hours. Serve hot.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)