There is an interesting vignette of 'eating Chinese ' in New York in
1888. See

http://tinyurl.com/3d6m7l6

It gives the ingredients for shop suey, but not the recipe. Again,
Worstershire sauce substitutes for soy - of which the author evidently
did not know the name.


On Thu, 05 May 2011 20:23:11 -0400, "Jean B." > wrote:

>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?