Estimated Nutrition (whole recipe, rough)
Counts 15 of 22 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
| Bamboo Shoots | not in our table | 0 |
| Soup | not in our table | 0 |
| Stew | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pounds lamb shoulder cut in pieces
- three bunches of young- carrots scraped
- two teaspoons sugar
- two tablespoons flour browned in two table- spoons butter
- one tablespoon butter
- one pound each of veal
- one teaspoon carraway seed can be added if desired
- one cup dried mush- rooms which have been previously washed
- two stalks of celery cut in small pieces
- two tablespoons of sugar in a pan until brown as molasses
- one tablespoon flour mixed smooth in one-half cup water
- two pounds of veal
- two stalks of celery cut fine
- two pounds of lean pork
- two tablespoons of butter in large skillet
- one-half cups bamboo shoots sliced
- one cup of dry mushrooms
- two tablespoons of molasses
- two pounds of pork shoulder
- one pound of veal
- two stalks celery cut in small pieces
- one-eighth pound dried mushrooms previously soaked
- one tablespoon flour
- three teaspoons of sugar burnt brown like molasses
- one pound of rice
- four quarts cold water
- a pint of soup stock
- 21 lamb stew -- cover three pounds lamb shoulder cut in pieces
- one-half inch thick
- two table- spoons butter
- one large onion
- one-half cup water
- four onions
- half done add dry mushrooms boiled
- four large onions
- two large stalks celery in one-half-inch pieces one dozen chinese potatoes pared
- one dozen chinese potatoes pared
- one-half table- spoons corn starch in another cup of soup stock
- one-half cup of chinese suey sauce
- one heaping tablespoon but- ter until quite brown
- four onions cut in small pieces
- 22 prague chapter book of recipes rice -- soak
- pepper
- salt
Directions
PRAGUE CHAPTER BOOK OF RECIPES 21
LAMB STEW — Cover three pounds lamb shoulder cut in pieces with cold water and boil about one hour, then add three bunches of young- carrots scraped and sliced about one-half inch thick, season with pepper and salt, two teaspoons sugar and boil until carrots are tender. Thicken with two tablespoons flour browned in two table- spoons butter. MARIE PAIDAR.
CHOP SUEY — One large onion (Spanish preferred) cut in small pieces and fried brown in one tablespoon butter, then add one pound each of veal and pork cut in small squares, a teaspoon salt and one teaspoon carraway seed can be added if desired, cover with hot water and simmer slowly one-half hour. Then add one cup dried mush- rooms which have been previously washed and soaked one hour, sim- mer with meat, add two stalks of celery cut in small pieces and cook until all is tender. Burn two tablespoons of sugar in a pan until brown as molasses, add to chop suey and thicken with one tablespoon flour mixed smooth in one-half cup water. Boil few minutes longer and serve with boiled rice. JENNIE RATAJIK.
CHOP SUEY — Cut up four onions, place in skillet and add imme- diately two pounds of veal and pork or round steak cut in small pieces, also two stalks of celery cut fine, season with red pepper and salt to taste. Cover and let simmer adding water if necessary. When half done add dry mushrooms boiled and strained and cook until meat it tender. JOSEPHINE G. KLEISNER.
CHINESE CHOP SUEY— Cut two pounds of lean pork or chicken into one-inch pieces. Slightly brown two tablespoons of butter in large skillet, add meat and fry until almost done. Cut up four large onions, two large stalks celery in one-half-inch pieces one dozen Chinese potatoes pared and sliced thin, one and one-half cups bamboo shoots sliced, and one cup of dry mushrooms, soaked, par- boiled and drained. To the fried meat, add the onions and cover, cook slowly for a few minutes, add mushrooms, celery, Chinese potatoes, pour on a pint of soup stock or boiling water. Simmer for about one- half hour and add the bamboo shoots. Mix one and one-half table- spoons corn starch in another cup of soup stock or water. Pour on the mixture and add two tablespoons of molasses and one-half cup of Chinese suey sauce. Bring to a boil and serve with boiled rice.
JULIA M. FAR A.
CHOP SUEY — Two pounds of pork shoulder, one pound of veal, or round steak, cut in small pieces, fry in one heaping tablespoon but- ter until quite brown, add four onions cut in small pieces and let them brown, then cover with boiling water, add two stalks celery cut in small pieces, one-eighth pound dried mushrooms previously soaked, one tablespoon flour and stew carefully until meat is tender. Then add four more onions and two stalks celery cut in small pieces, salt and pepper to taste, three teaspoons of sugar burnt brown like molasses, one can strained white mushrooms and boil a few minutes longer, serve with boiled rice.
22 PRAGUE CHAPTER BOOK OF RECIPES
RICE — Soak and wash in several waters one pound of rice, put to boil with at least four quarts cold water and tablespoon salt, boil eighteen minutes from time it starts to boil, strain, blanch with cold water, put back on stove and heat carefully with tablespoon of butter.