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Suggest a better descriptionMelt the butter and add the onion and cook until brown. Add the sauerkraut and cook for 8 minutes. Add the caraway seed and potato, cover with boiling waterand cook for 30 minutes in an uncovered vessel over a slow fire. Cover the kettle and cook 30 minutes longer. Brown sugar or an apple may be added to give different flavor. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Serving Size: 1 Serving (1099g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 412 | ||
Calories from Fat: 220 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.4g | 33 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 61mg | 19 % | |
Sodium 1540.7mg | 53 % | |
Potassium 1979.3mg | 52 % | |
Total Carbohydrate 49g | 14 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 37.3g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 412
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