Chwan Wan tzu (Pork Meat Balls)
From Banquets of the nations, 1911
Serves 4
Serve hot.
Presented as published in 1911. 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
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 50. The excerpt below is the record exactly as published.
Chwan Wan tzu. (Pork Meat Balls.) Mince a pound of well-mixed young pork very fine. Season with green ginger, green onions (minced very fine), a little cinnamon, a small portion of a point of ground garlic, and a little soy
Cook this with the app: pantry check, scaling, and the assistant.