Chinesedinnernut-freeegg-freesoy-freefish-freeshellfish-free
Chop Suey
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
466Calories
48 gProtein
24 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein48 g
Carbohydrates24 g
Fiber4.3 g
Sugars11 g
Total Fat19 g
Saturated Fat6.8 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol167 mg
Sodium171 mg
Potassium1144 mg
Calcium96 mg
Iron2.3 mg
Magnesium79 mg
Phosphorus540 mg
Zinc6.2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C19 mg
Vitamin A2.3 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B61.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate64 mcg
Choline73 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 232. The excerpt below is the record exactly as published.
CHOP SUEY.— Chop 5^ lb. pork and 1^^ lbs. veal into small pieces, fry until done. Fry 10 onions until brown. Drain oflF all the grease, add 1 large stalk celery, cut fine, 1 can mushrooms and 338 HEATS onions to meat. Take the juice from the mushrooms, add enough flour to make a thick gravy, some Chinese brown sauce
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