How a 1938 recipe bridged the gap between rice and macaroni
In short: This video demonstrates a transitional Depression Era chop suey recipe. It sits between the original rice-based versions and the modern macaroni-heavy variations, offering a unique glimpse into mid-century American home cooking.
The video explores a specific 1938 iteration of American chop suey, a dish that shares lineage with American Goulash and Chili Mac. This recipe represents a culinary evolution, acting as a bridge between traditional all-rice preparations and contemporary versions that rely heavily on macaroni.
To prepare the dish, one must preheat the oven to 180C (350ºF) and fry onions in butter. The mixture of ground beef, rice, macaroni, and tomatoes is then baked in a 9x9” dish and topped with bread crumbs.
Opens the Intellect+ feed with this card first. Swipe up for the next one.
Sources
- Summary by Intellect · source: 🔵 1938 Depression Era Chop Suey Recipe
To cite this card, link to https://intellectplus.co.uk/app/food-1938-depression-era-chop-suey-recipe.
How we source, check and correct cards: Editorial standards.
General information, not professional advice. Spotted an error? Flag the card or see corrections and complaints.
Intellect Plus is a visual educational discovery platform for exploring fascinating facts and ideas. Brain Food, Not Brain Rot. What is Intellect Plus?
Related
More in History of food and drink · More in Food & Drink · Latest · A–Z · All topics
