Americangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Old-fashioned Scrapple
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
541Calories
22 gProtein
44 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein22 g
Carbohydrates44 g
Fiber2.1 g
Sugars2 g
Total Fat30 g
Saturated Fat9.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol83 mg
Sodium1469 mg
Potassium443 mg
Calcium19 mg
Iron3.6 mg
Magnesium38 mg
Phosphorus211 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E1.2 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.1 mg
Folate115 mcg
Choline67 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 65. The excerpt below is the record exactly as published.
Old-fashioned Scrapple Add 1 teaspoonful of salt to 4I/2 cupfuls of rapidly boiling water and add II/2 cupfuls of cornmeal very slowly while stir- ring constantly. When all the meal has been added, let the 134 THE FARM COOK AND EULE BOOK mixture boil 3 minutes, then set over water, in a double boiler if one is available, to cook 2 or 3 hours. Stir 2 cupfuls of sausage
Cook this with the app: pantry check, scaling, and the assistant.