"Jean B." > wrote in message
...
>I was going to post this in part to give some life to this group, but I am
>pleasantly surprised to see some new posts! Yay! So now I will just offer
>this as a bad archaic recipe:
>
> Chop Suey
> Source: Afternoon Teas. Chicago: Armour & Company, 1905.
>
> "This is in Chinatown a mixture of chicken livers, gizzards, fresh pork,
> green ginger root and celery. For the Mandarin Tea try out slices of
> canned Cervelat Sausage, and saute in the fat chickens’ livers and
> gizzards. Add a small quantity of green ginger root and celery. When
> heated in the fat, add olive oil, vinegar, boiling water, Worcestershire
> sauce, pepper, and a dash of spice. Simmer for thirty minutes. Add a
> small can of mushrooms, half a cup of French peas, and serve the mixture
> with the 'see-yu' sauce which can be purchased at a Chinese grocery."
>
>
> There is also a recipe for "Chow Min" that contains, among other things,
> olives and paprika.
>
> I am curious as to how easy it was to find Chinese grocery stores in large
> US cities back then. And did non-Chinese tend to frequent them?


I certainly isn't anything like our idea of authentic chinese is it?
Worcestershire sauce and olive oil? Truly a melting pot dish.

I seem to have quite a lot of old and ancient recipes on my PC. Are you
interested in them?

Tim W