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
Written recipes as an idea can be found back into distant history, at least as far back as ancient Egypt, and maybe further still. Having said that, in the main part, these early cook books were just very basic pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to historians is a collection of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Moving our culinary historical trip onwards, we have two recipe books which date from the 14th Century ; one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the spicy food that is popular today, but rather recipes for the types of food served to the nobility of that time. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from Arab cooking, including parsley and basil. These new foods and spices led to a surge in cookery books, many of which still exist in private collections. Over the next few hundred years, the wealthy families of Europe competed to serve up the most exotic meals, and as a consequence, the best cooks and their recipe collections were greatly in demand. Nevertheless, it was during the 1800s the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and recording popular recipes of the day. When we get to the 20th century, recipe books were in great demand, mostly due to more people being able to read, people having more leisure time and having more money. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Pork Chop Suey recipe.
