Recipes

Simmered Pork Hocks or Spareribs with Horseradish Sauce or Sauerkraut

Recipe No. 268 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Meat · Pork

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 268 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Serve simmered pork hocks or spareribs with horseradish sauce (recipe No. 477) or sauerkraut. Add three No. 10 cans sauerkraut to meat in sufficient time for it to become thoroughly heated before meat is tender.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 268, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.