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Scrappel
From Original White House Cookbook, 1887
Serves 6
Can be kept for several weeks in cold weather.
Presented as published in 1887. 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
147Calories
8 gProtein
21 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein7.6 g
Carbohydrates21 g
Fiber1 g
Sugars0.4 g
Total Fat3.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol18 mg
Sodium17 mg
Potassium135 mg
Calcium5.3 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus84 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate8.1 mcg
Choline17 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 94. The excerpt below is the record exactly as published.
ScRAPPEL is a most palatable dish. Take the head, heart and any lean scraps of pork, and boil until the fiesh slips easily from the bones. Re- move the fat, gristle and bones, then chop fine. Set the liquor in which the meat was boiled aside until cold, take the cake of fat from the surface and return to the fire. When it boils put in the chopped meat and season well with pepper and salt. Let it boil again,, then thicken with corn meal
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