May 12, 2019

WWII Era Sauerkraut Viennese Recipe

WWII WW2 Recipe Sauerkraut Viennese

When I was younger, my grandmother made cabbage weekly. Cabbage fried in soy sauce and topped with ketchup or cabbage stuffed with ground beef, cabbage soups, and coleslaw. Always with that particular smell that accompanied a hot, steamy kitchen.

Everytime I see I recipe that calls for cabbage, I remember how much I like it and wonder why I don't cook it. In fact, I couldn't even remember the last time I had cabbage short of coleslaw. It was something that fell off my food radar as an adult. My diet has gotten bland, relying heavily on foods flavored with sugar and salt.  Many fermented foods were dropped so I'm now making a more conscious attempt to add them back in again because they're delicious and provide good health benefits.

Fermented foods can improve digestion, boost immune systems and have inflammatory properties among other benefits. For this recipe, I replaced the sour cream with plain yogurt to really up the probiotic count (okay, so I just happened to have a ton in the fridge I needed to use up.). Any kind of sausage would go good in this but kielbasa is amazing, I used Field Roast Italian with good results. This recipe is from 500 Delicious Dishes from Leftovers, 1940.

WW2 Sauerkraut Viennese 


- 3 Cups Sauerkraut
- 1 Pound Link Sausage
- 1 Cup Sour Cream
- 1/2 teaspoon salt
- 3 Cloves
- 1 Bay Leaf


Preheat oven to 350 degrees F. Place sausage in a casserole dish and make until browned.

While the sausage is baking, add sauerkraut, bay leaf, and cloves to a large saucepan on medium-high heat. Stir periodically to avoid burning. Remove from heat when the water from the sauerkraut has cooked off.

Remove the bay leaf and the cloves and stir in the sour cream. Serve on a platter, topped with the sausage.

May 2, 2019

Easy, DIY Cottage Cheese Tutorial, WWI Meat Substitute Recipe

This basic cottage cheese or farm cheese recipe has been used for centuries. Leftover buttermilk, lemon juice, or vinegar can be used to separate the curds and the whey. I used vinegar because I like the idea of being able to make this with stuff already in your refrigerator. I have an 18th century recipe that uses lemon juice for the purpose.

During WWI, the government encouraged Americans to make and use cottage cheese to reduce meat consumption. I've included some recipes from Cottage-Cheese Dishes, a pamphlet by the US Department of Agriculture, printed in August 1918.

Cottage Cheese How to Tutorial WWI World War One

Cottage Cheese How to Tutorial WWI World War One

Easy Cottage Cheese Recipe


- 8 Cups Whole Milk
- 6 Tablespoons Vinegar or Lemon Juice
- 1 teaspoon Salt
- Splash of milk (optional for serving)


Pour milk into large pan. 

Cottage Cheese How to Tutorial WWI World War One

Heat the milk and salt until simmering (don't let it boil.) 

Cottage Cheese How to Tutorial WWI World War One

Stir constantly so the milk doesn't scald. Once simmering, remove from heat.

Cottage Cheese How to Tutorial WWI World War One

Add the vinegar or lemon juice and stir until curds and whey form.

Cottage Cheese How to Tutorial WWI World War One

Cover pot and let sit for 15 minutes off the heat.

Place a bowl under a colander or sieve and place quadruple folded cheese cloth or a linen cloth in it. 14" x 14" square should be enough.

Cottage Cheese How to Tutorial WWI World War One

Skim off the curds with a slotted spoon and place into the colander, pour the remains of the pot little by little, allowing it to drain.

Cottage Cheese How to Tutorial WWI World War One

Collect the corners of the cloth together to form a sack.

Cottage Cheese How to Tutorial WWI World War One

If you want cottage cheese, tie a string around the top of the bag and hang over a bowl overnight. When serving, add salt and a couple tablespoons of fresh milk.

 If you want meat substitute, sliceable cheese, squeeze the water out and let sit for an hour. Pack the cottage cheese into a bowl to form a loaf, refrigerate for 2 hours, then invert it on a plate and serve.

The Department of Agriculture pamphlet recommend adding chopped peppers, cucumbers, nuts, pimentos, and/or horseradish before serving, which all sound delicious. 

I froze the whey in ice cube trays until i figured out what I wanted to do with it. Whey honey sounds like a good topping for cottage cheese, especially since I'm out of honey. (I have to go pester the bees and their housekeeping staff.) The lemonade punch also sounds good. I'll keep you updated if I get to either of them.

WWI Honey Lemonade Recipe World War One

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