Philadelphia Scrapple

Ingredients

• Cook a hog's head
• a teaspoon of salt for each quart of liquid
• pepper to taste
• enough meal

Method

1. 1

   Cook hog's head in boiling water until flesh slips from bones.

2. 2

   Remove bones, chop meat fine.

3. 3

   Remove fat from cooled cooking liquor, reheat to boiling point, add meat, salt, and pepper.

4. 4

   Sift in meal while stirring until it reaches mush consistency.

5. 5

   Boil vigorously, then cook slowly for half an hour, stirring occasionally.

6. 6

   Turn into bread pans to cool, then slice and fry.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 10. The excerpt below is the record exactly as published.

PHILADELPHIA SCRAPPLE Cook a hog's head in boiling water until the flesh will slip from the bones. Take out the bones and chop the meat fine. When the liquor in which the head was cooked has become cold, remove the fat and reheat the liquor to the boiling point. Add the chopped meat, a teaspoon of salt for each quart of liquid, and pepper to taste, and heat again to the boiling point. Then sift in through the fingers of one hand while stirring with the other, as in making mush, enough meal

Cook this with the app: pantry check, scaling, and the assistant.