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German Sauerkraut
Source: U.S. Department of Defence

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VEGETABLES No.Q 059 00
GERMAN SAUERKRAUT
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
36 cal
7g
1g
1g
1 mg
583 mg
31 mg
Ingredient
Weight
Measure
Issue
SAUERKRAUT,SHREDDED,CANNED,INCL LIQUIDS
18-3/4 lbs
2 gal 1 qts
BACON,RAW
1 lbs
ONIONS,FRESH,CHOPPED
3 lbs
2 qts 1/2 cup
3-1/3 lbs
1-1/4 lbs
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED
1 lbs
3-5/8 cup
CARAWAY SEED
3/4 oz
3 tbsp
3-7/8 oz
3/4 cup
SUGAR,BROWN,PACKED
Method
1 Combine sauerkraut, bacon, onions, apples, caraway seed, and brown sugar; cook 1-1/2 hours, stirring occasionally. CCP: Hold at
140 F. or higher for service.



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German Sauerkraut

Yield: 100 Portion: 1/2 Cup
Calories: 36 cal
Carbohydrates: 7g
Protein: 1g
Fat: 1g
Cholesterol: 1 mg
Sodium: 583 mg
Calcium: 31 mg

Ingredient Weight Measure Issue
SAUERKRAUT,SHREDDED,CANNED,INCL LIQUIDS 18-3/4 lbs 2 gal 1 qts
BACON,RAW 1 lbs
ONIONS,FRESH,CHOPPED 3 lbs 2 qts 1/2 cup 3-1/3 lbs
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED 1 lbs 3-5/8 cup 1-1/4 lbs
CARAWAY SEED 3/4 oz 3 tbsp
SUGAR,BROWN,PACKED 3-7/8 oz 3/4 cup

Method:
1 Combine sauerkraut, bacon, onions, apples, caraway seed, and brown sugar; cook 1-1/2 hours, stirring occasionally. CCP: Hold at
140 F. or higher for service.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/german_sauerkraut.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence