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Stuffed Mushrooms

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

  • 3 egg whites

Method

  1. 1 lb.
  2. mushrooms ⅛ lb.
  3. chopped pork ⅛ lb.
  4. chopped shrimps 3 egg whites small piece ginger pepper and salt soy bean sauce Beat up the egg whites, add meat, shrimps, ginger, (chopped fine) and seasoning.
  5. Beat the ingredients well.
  6. Drop one dessert spoon of batter evenly on each mushroom.
  7. Place mushrooms on a large platter and steam mushrooms and meat mixture until well done.
  8. Serve hot.