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For Two Bowls

A historical recipe from Chinese cook book, by Vernon Galster (1917).

A historical recipe

Chinese cook book, by Vernon Galster (1917). Project Gutenberg eBook #74369.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.

Source and licence

From Chinese cook book, by Vernon Galster (1917). Digitised by Project Gutenberg, eBook #74369 (https://www.gutenberg.org/ebooks/74369). 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 the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "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.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. ¾ POUND NOODLES (Fresh noodles are best.
  2. Dry noodles can be used.) 4 SLICES OF CHINESE CURED PORK (Size and thickness of a dollar.) 4 SLICES BOILED CHICKEN.
  3. 1 HARD BOILED EGG.
  4. (Cut in two.) 2 TEASPOONFULS CHINESE SALTY SAUCE.
  5. 2 CUPS CHICKEN OR BEEF STOCK (Hot.) Boil the noodles in not less than a gallon of water, to which you have added a pinch of salt, until done.
  6. Then drain in colander, and put half in each bowl, in which you have already poured a cupful in each of the hot chicken or beef stock and added the teaspoonful each of the salty sauce.
  7. Garnish by placing the half hard boiled egg in center, and the two pieces of each of the cured pork and chicken near edge.
  8. Serve with Chinese tea.