The 1901 Cookbook Archive
No. 2450 — Braised Sauerkraut
English historical translation of Molokhovets recipe No. 2450 from the 1901 Russian cookbook, retaining original methods and measures.
Rinse about 1½ pounds of shredded sauerkraut in cold water and squeeze it. Place in a saucepan and cover with mushroom stock made from 3–6 dried mushrooms. Add the finely sliced cooked mushrooms, 1–2 bay leaves, 2–3 whole black peppercorns and salt; cook until nearly tender. Brown ½ tablespoon of flour in 2–3 tablespoons of oil with a chopped onion, stir it into the sauerkraut and continue to cook under a lid until done.
Original source: Read Russian recipe No. 2450. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.