Ingredients
1 pork loin, smoked
1 water
1 sauerkraut
Directions
Use young pork loins which have been cured and smoked
over a fire made of sawdust and hickory wood. Add
sufficient water to keep meat from burning and cook
over a low flame for 45 minutes. Add sauerkraut and
continue cooking for 45 minutes. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
Servings: 1 servings
Kassler Ripschen & Sauerkraut Recipe brought to you by Recipe Ideas
Categories: German; Vegetable
The History of Recipes
We can read the history of `recipes` way back into the far past, at least as far into history as the ancient Egyptians, and possibly even further. In practice though, generally, these early records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, in Roman times around 25BC a roman called Apicius assembled a collection of scripts detailing recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius also informs us how the early Romans used many different herbs, including some that we all recognise like thyme, rue and parsley. For the next few years, the upper-class families of Wesstern Europe competed to offer the most exotic banquets, and because of this cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. By the advent of the twentieth century, cooking books are in great demand, mostly due to higher levels of literacy, more free time and having more money to spend. |
We hope you enjoy this Kassler Ripschen & Sauerkraut recipe.
