Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 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 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sauerkraut | not in our table | 0 |
| Water | 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
- 2 lbs. of Sauerkraut, rinsed and drained
- 1 cup of water
- 1 Tbs. of Caraway seeds
- 1 Tbs. of sugar
- 2 Tbs. of lard or butter
- 2 Tbs. of flour
Directions
Rinse the sauerkraut once with water, and put into a pot along with the Caraway seeds and tablespoon of sugar, and cup of water.
Slowly cook till kraut is soft about 1/2 hour.
When Kraut is soft, blend 2 Tbs. of butter or lard with 2 Tbs. of flour and stir into the Kraut mixing it in and stirring while the roux cooks to thicken the Kraut.
Be sure it simmers a few minutes to cook away the raw flour. Keep warm.