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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.

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.

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Ingredients

  • 4 CUPFULS HEAVY CHICKEN STOCK

Method

  1. 2 OUNCES BIRDS NEST (Soak in water over night.) 4 CUPFULS HEAVY CHICKEN STOCK.
  2. 1 CUPFUL WHITE MEAT OF COOKED CHICKEN (Cut in fine shreds.) 2 TEASPOONSFUL CHINESE SALTY SAUCE.
  3. Drain the birds nest in collander and remove the feathers that might be found and wash in two or three changes of water.
  4. Boil 30 minutes in the chicken stock (after having strained it and removed all fat.) Add the Chinese salty sauce and chicken meat and serve in soup bowls;
  5. and with it serve rice and Chinese tea.
  6. Instructions for Serving a Dinner in Complete Chinese Style Called “Dinner of China”