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For Two Portions

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

  • 1 TEASPOONFUL CHINESE SALTY SAUCE
  • a cupful of water
  • a half teaspoonful of Chinese sweet sauce
  • a teaspoonful of cornstarch
  • 4 CHINESE WATER
  • 6 EGGS

Method

  1. ¼ POUND CHINESE CURED PORK (Cut into fine shreds.) (See page 4 for recipe for curing pork.) ½ CUP BAMBOO SHOOT (Cut into fine, long shreds.) 4 CHINESE WATER CHESNUTS (Pared and cut into fine shreds.) ½ CUP CELERY (Cut into fine, long shreds.) 1 STEM OF GREEN ONION TOP (Cut small.) 6 EGGS.
  2. 1 TEASPOONFUL CHINESE SALTY SAUCE.
  3. Mix all of the above into a batter (don’t stir too much) and fry into six oval omelets or cakes on a low flame.
  4. When done, make a gravy by putting into the lard in which the cakes were fried in, a cupful of water, a half teaspoonful of Chinese sweet sauce and a teaspoonful of cornstarch.
  5. To serve, place 3 cakes for each portion on a flat chop suey dish and cover with the gravy.
  6. Serve with bowl of rice (cooked Chinese style) and Chinese tea.