I found this gem while flipping through Meta Given’s Modern Encyclopedia of Cooking. Originally written in 1947, my copy is from 1959. Beverage recipes containing alcohol are noticeably absent from Given’s cookbook, with menus noting that meals should be accompanied by coffee for adults, and milk for children.
Sauerkraut Juice Cocktail
No. 2 1/2 can sauerkraut juice, 3 1/2 cups
3 pimiento stuffed olives
3/4 tsp whole caraway seed
1 tsp sugar
Pour juice into a glass jar. Add finely chopped olives, caraway, and sugar, pounded to a powder. Screw on lid and chill until ready to serve, but do not let stand more than a few hours. STrain and serve cold. If desired, tie seed in cheesecloth bag and remove just before serving. 8 to 10 servings.
The recipe sounds like an abberation of 1950s cooking, but upon checking the NYPL What’s on the Menu Project? database of menus, sauerkraut juice cocktail appears on several menus from 1933 to 1954. See The Hotel Commodor’s menu from June 1, 1933 below.