| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Penndutch, Pork |
1 |
Servings |
INGREDIENTS
|
|
Pork loin, smoked |
|
|
Water |
|
|
Sauerkraut |
INSTRUCTIONS
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. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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