Meat Custard
A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).
A historical recipe
Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.
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 recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). 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
- ½ cup cooked meat
- 2 teaspoons soy bean sauce pepper
- one-third cup of water
- 8 eggs
Method
- 8 eggs ⅓ cup water ½ cup cooked meat, chopped fine 1 small square of butter 1 small piece of ginger 2 teaspoons soy bean sauce pepper and salt Beat the eggs, add one-third cup of water, meat and ginger chopped fine.
- Beat all the ingredients well and add seasoning to taste.
- Pour the mixture into a large sized bowl or a deep platter.
- Bake the meat custard over a pan of water in a moderate oven as you would any egg custard.
- Bake until well done and serve hot.