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Chop Suey
From Atlanta women's club cook book, 1921
Serves 2
Recipe by Mrs. George A. Clayton.
Presented as published in 1921. 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
432Calories
45 gProtein
26 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein45 g
Carbohydrates26 g
Fiber1.8 g
Sugars19 g
Total Fat16 g
Saturated Fat6.4 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium257 mg
Potassium1322 mg
Calcium126 mg
Iron3.3 mg
Magnesium121 mg
Phosphorus507 mg
Zinc7.2 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A28 mcg
Vitamin E0.9 mg
Vitamin K1.2 mcg
Vitamin B61.2 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate45 mcg
Choline8.2 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 81. The excerpt below is the record exactly as published.
CHOP SUEY. 1 lb. pork, beef or veal. Salt. 1 cup onions. 2 tbls. molasses. 1 cup celery. 1 t-spoon paprika
Cook this with the app: pantry check, scaling, and the assistant.