book ▁published ▁by ▁Woj cie ch ▁Wiel ąd ko ▁in ▁ 1 7 8 3 , ▁contains ▁reci pes ▁for ▁be ef , ▁ve al , ▁w ether ▁m utton , ▁o yst er , ▁as ▁well ▁as ▁root ▁veget able ▁ ▁( the ▁latter ▁was ▁a ▁mixture ▁of ▁car ro ts , ▁par sn ip , ▁r ut ab aga ▁and ▁cel eria c ). ▁▁ ▁made ▁entirely ▁of ▁meat ▁and ▁ex otic ▁sp ices ▁was ▁afford able ▁only ▁to ▁the ▁aff lu ent ▁Polish ▁nob ility . ▁The ▁ 1 8 th ▁century ▁saw ▁the ▁development ▁of ▁a ▁poor ▁man ' s ▁version ▁of ▁the ▁d ish , ▁known ▁as ▁, ▁or ▁" ras cal ' s ▁", ▁in ▁which ▁vin eg ar ▁and ▁le mon ▁ju ice ▁were ▁replaced ▁with ▁che aper ▁sau erk ra ut ▁as ▁the ▁source ▁of ▁tart ness . ▁Sau erk ra ut ▁and ▁cab bage ▁also ▁acted ▁as ▁a ▁fill er ▁allowing ▁to ▁reduce ▁the ▁amount ▁of ▁meat ▁in ▁the ▁d ish . ▁Ras cal ' s ▁ ▁became ▁common ▁during ▁the ▁reign ▁of ▁King ▁August us ▁III ▁of ▁Poland ▁( r . ▁ 1 7 3 4 – 1 7 6 3 ). ▁Over ▁the ▁course ▁of ▁the ▁ 1 9 th ▁century , ▁its ▁rise ▁in ▁popular ity ▁continued ▁as ▁the ▁proportion ▁of ▁meat ▁decre ased ▁in ▁favor ▁of ▁sau erk ra ut , ▁eventually ▁su pers eding ▁all ▁other ▁kinds ▁of ▁ ▁and ▁losing ▁the ▁dispar aging ▁ep ith et ▁in ▁the