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Chop Suey
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
107Calories
4 gProtein
17 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein3.8 g
Carbohydrates17 g
Fiber1.3 g
Sugars2.9 g
Total Fat3.3 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol5.3 mg
Sodium108 mg
Potassium233 mg
Calcium25 mg
Iron0.8 mg
Magnesium24 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C5 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate21 mcg
Choline11 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 33. The excerpt below is the record exactly as published.
chop suey, as an example of the others, may be varied in many ways. It may be made with an abundance of mush- rooms and called "mushroom chop suey." Chicken may be used in place of all other meat and we have "chicken chop suey." The onions may be omitted, and numerous other changes may be made to suit the taste. The recipe for plain chop suey is: Meat from 8 pork chops. 2 tablespoonf uls cornstarch 2 c. mushrooms 3 tablespoonfuls bean sauce 2 large onions i c. water I stalk celery I c. wheat sprouts (may be omitted) 3 large slices bacon, cut fine and fried I tablespoon ful Worcestershire sauce
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Cook this with the app: pantry check, scaling, and the assistant.