Chinese
A historical recipe from Nuts in Family Meals, by United States. Agricultural Research Service. Consumer and Food Economics Research Division (1970).
A historical recipe
Nuts in Family Meals: A Guide for Consumers, by United States. Agricultural Research Service. Consumer and Food Economics Research Division (1970). Project Gutenberg eBook #65563.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Nuts in Family Meals, by United States. Agricultural Research Service. Consumer and Food Economics Research Division (1970). Digitised by Project Gutenberg, eBook #65563 (https://www.gutenberg.org/ebooks/65563). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
China. Associated with China by a demonym leading its title: Chinese (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 3 tablespoons butter Mix
- 4 teaspoons soy sauce
- ¼ teaspoon onion salt
- ⅛ teaspoon white pepper
- ¼ cup slivered
Method
- Melt 3 tablespoons butter Mix with cooked drained cabbage, or margarine.
- broccoli, asparagus, or green beans.
- Stir in 4 teaspoons soy sauce, ¼ teaspoon onion salt, and ⅛ teaspoon white pepper.
- Heat.
- Add ¼ cup slivered, toasted almonds.