Breaded Fried Scrapple with Bacon
From The Swedish, French, American cook book, 1918
Serves 2
Serve with nice creamed potatoes for breakfast.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 259. The excerpt below is the record exactly as published.
ut in square slices about three- quarters of an inch thick, butter the pan very lightly and put the pieces in the pan and fry until brown on each side. When serving, serve on a hot dish, one slice resting on top of another. Arrange all around marbles of potatoes with some melted butter and chopped parsley. Garnish with parsley. Serve for breakfast. Breaded Fried Scrapple with Bacon Select a nice fresh scrapple, cut in square slices about three- quarters of an inch thick. Put bacon fat in a frying pan
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