Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
9-oz. can (1 cup) crushed pineapple
1/2 cp sugar
1/2 cp chopped green pepper
1/4 cp chopped pimiento
1/2 clove garlic, mashed
1/2 cp cider vinegar
1/4 cp water
2 tbsp soy sauce
10 drops Tabasco
2 tbsp cornstarch
1/4 cp cold water
1 - Use 1-quart glass or enamel saucepan.
2 - Combine pineapple, sugar, green pepper, pimiento, garlic, vinegar, 1/4 cp cold water, the soy sauce and Tabasco.
3 - Mix and heatr slowly 5 minutes.
4 - Remove garlic.
5 - Stir cornstarch into 1/4 cp water until smooth.
6 - Stir into hot mixture.
7 - Cook, stirring constantly, until thickened and clear, about 5 minutes' boiling.
Makes 5 main-dish servings or 6 or more appetizer servings.
Serve with deep-fat fried shrimp. In Chinese restaurants a spicy hot
mustard sauce, or a bland fruit sauce, such as stewed sieved plums,
is served with sweet-and-sour sauces. Fried shrimp, held by the tail
are dipped first into one and then the other and eaten with the fingers.