Ingredients
1 lb lean pork, cut into 1/4-inch wide st
1 tbsp bacon or pork fat
2 cup celery, diced
3 medium onions, sliced
3/4 tsp salt
1 cup boiling water
1 tbsp molasses
1 tbsp soy sauce
3 tbsp all-purpose flour
2 can chop suey vegetables(10oz)**
1 white rice and/or chow mein noodles
Directions
* pork should be cut into no more than 1/4 inch so it will be well
cooked, but do not cook longer that the time given for the finest
chop suey. ** original recipoe called for a No 2 can which, in 1952
was 18-20 ounces
SAute pork for 5 minutes, until delicately browned in the hot fat. Add
celery and onions and cook 2-3 minutes longer until slightly
softened. Add salt and boiling water; cover and simmer 15-20 minutes.
Add molasses, soy sauce and flourthat has been blended smooth with
1/2 cup water. Cook until mixture boils, stirring constantly; then
add drained chop suey vegetables and continue cooking until
thoroughly heated. Serve with hot fluffy rice and/or chow mein
noodles and additional soy sauce if desired.
Nutritional info per serving: 249 cal; 14g pro, 26g carb, 11g fat(37%)
Source:Modern Encyclopedia of Cooking by Meta Givens,
1952 Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/22/96
Servings: 5 servings
Pork Chop Suey Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Pork
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into history, certainly as far into history as pharonic Egypt, and possibly even further. However, in the main part, these old records were just basic pictorial instructions for food preparation.
In an interesting twist, the oldest recipe found, according to historians is a collection of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Much later, in Roman times a roman called Apicius compiled a collection of scripts describing recipes cooked by wealthy roman citizens. In his works, he describes how the meals were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient cooks made use of many different aromatic flavours, including a few you will know for example basil, rue and parsley. Continuing our culinary historical journey, there were a couple of interesting recipe books published in the 1300s - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is served today, but rather recipes for the types of food on the menues of the rich people of the period. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the East, including spices such as coriander, parsley, and rosemary. These new herbs and spices caused an eruption in publications on food, the majority of which still exist in private collections. Over the succeeding few hundred years, the rich and powerful families of Europe competed with each other to lay on the most extravagent banquests, and as a result chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that fine cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and writing down the recipes of their peers. When we get to the twentieth century, cookery publications are in high demand, as a result of increased literacy, more spare time and having more money. The TV revolution brings us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Pork Chop Suey recipe.
