Chop Suey
A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
A historical recipe
Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.
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 Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). 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.
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Ingredients
- 1 lb. water chestnuts
- 1 cup celery
- two tablespoons peanut oil
- two tablespoons oil
- two tablespoons flour
- one cup liquid
- 1 chicken
Method
- (We include Chop Suey as a novelty and not because we especially like it.) 1 lb.
- water chestnuts cut thin 2 lb.
- bean sprouts 1 cup celery cut in small pieces ½ cup chopped onion 6 mushrooms chopped 1 chicken cut in pieces for serving 1 teaspoon gee yow Put two tablespoons peanut oil in a frying pan, add the chestnuts, celery, onion, mushrooms and chicken;
- cook until tender,—when about half done add bean sprouts and cook all until tender.
- Mix two tablespoons oil and two tablespoons flour, add one cup liquid, stock or water, season with salt and pepper and the gee yow, a Chinese Sauce which can be purchased from any Chinese dealer together with the water chestnuts and bean sprouts.
- Arrange chicken and vegetables in the center of platter;
- pour the sauce over these and serve.