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CATEGORY CUISINE TAG YIELD
Meats, Eggs Dutch Main dish, Meat pork, Penn dutch 1 Servings

INGREDIENTS

3 lb Salted pork ribs
1 lb Sauerkraut
1/4 lb Butter
6 Peeled sliced apples
1/2 Bottle white wine
1/2 t Sugar
1/4 lb Chopped pork
1/4 lb Chopped veal
1 Soaked roll of bread
1 Egg
1 T Butter
1/4 T Minced onion
Pepper
Salt

INSTRUCTIONS

Salt the pork for several days then cut into pieces, wash, dry and  fry
on both sides in hot butter. Put into a pot with sauerkraut on  top.
(If the sauerkraut is too sour, soak it in water and drain). Add  the
quarter pound of butter, apples, white wine and sugar, cover and  cook
slowly for 2 hours. When it gets too dry, pour in some water.  For the
meat dumplings chop the pork and veal; add the soaked roll,  the egg,
the tablespoonfuls of butter and onion, mixed. Shape into  dumpling and
fry well done in the butter in which the fried ribs have  been. Serve
the sauerkraut in the middle of the platter, the ribs  around it and
the dumplings piled on top in a heap.  Taken from "Pennsylvania Dutch
Cook Book" by J. George Frederick,  published by Dover Publications,
Inc., New York, NY, c. 1971. Posted  to MC-Recipe Digest V1 #851 by
Bill Webster <thelma@pipeline.com> on  Oct 18, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2640
Calories From Fat: 1042
Total Fat: 118.3g
Cholesterol: 623.6mg
Sodium: 1949.7mg
Potassium: 3624.8mg
Carbohydrates: 217.9g
Fiber: 42.1g
Sugar: 149.8g
Protein: 64.6g


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