Tim W wrote:
> "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
>
>
Are they things that would be hard to ferret out? I actually
collect antique cookbooks, recipe booklets, etc. (as well as
cookbooks in some other categories), so I don't have a burning
need--unless they are truly interesting.

--
Jean B.