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Nut Scrapple
From The Portland Woman's Exchange Cook Book, 1913
Serves 5
Makes an appetizing dish for a winter morning's breakfast.
Presented as published in 1913. 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
Nutrition per serving
536Calories
11 gProtein
115 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories536 kcal
Protein11 g
Carbohydrates115 g
Fiber7.4 g
Sugars1.9 g
Total Fat3.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium2352 mg
Potassium195 mg
Calcium248 mg
Iron26 mg
Magnesium48 mg
Phosphorus127 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A6.9 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7 mg
Folate121 mcg
Choline16 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 91. The excerpt below is the record exactly as published.
Nut Scrapple. Mix 2 cups corn meal, 1 cup hominy, and a tablespoon salt, and stir gradually into about 2 quarts boiling water, or as much as will make the mush of the right consistency for frying. When thoroughly cooked, remove from fire and stir in two heaping cups of hickory-nut meats
Cook this with the app: pantry check, scaling, and the assistant.