Photo: Wright Brand Bacon
Estimated Nutrition (whole recipe, rough)
703
Calories
22g
Protein
5g
Fat
142g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Sauerkraut | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 (2 lbs) bag franks sauerkraut (or equivilant)
- 4 slices bacon
- 1 medium onion, chopped
- 1 medium potato, grated
- 1 teaspoon caraway seeds
- 1 teaspoon flour
- =
Directions
1
Drain juice from kraut.
2
With kraut still in bag add tap water.
3
Pour kraut and water into a saucepan and heat over a low flame.
4
Fry bacon, crumble and add to kraut, saving fat for onion.
5
Saute onion in fat till soft and add to kraut.
6
Add potato to kraut.
7
Simmer for 45 minuits.
8
Make a roux by adding flour to bacon fat.
9
If too sour add 1 tsp sugar to kraut.
10
good dining.
Recipe sourced from
fandom