Hot Sauerkraut
Recipe No. 636 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 636 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Sauerkraut — 3 No. 10 cans
- Butter, melted — 8 ounces (¼ No. 56 dipper)
- Salt — 2 ounces (4 mess kit spoons)
Directions
- Heat sauerkraut to boiling point in liquid from the can; reduce heat and simmer about 30 minutes.
- Drain part of liquid from sauerkraut; add butter and salt.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Sauerkraut — 3 cups Butter, melted — ⅔ oz Salt — about 1 tsp
Beef stock may be substituted for sauerkraut liquid in recipe for hot sauerkraut.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 636, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.