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Scrapple
From Harper's cook book encyclopædia, 1902
Serves 16
Fry slices for breakfast.
Presented as published in 1902. 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
56Calories
3 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories56 kcal
Protein2.9 g
Carbohydrates8 g
Fiber0.5 g
Sugars0.2 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol6.9 mg
Sodium14 mg
Potassium56 mg
Calcium13 mg
Iron0.3 mg
Magnesium9.1 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate3.8 mcg
Choline6.3 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 304. The excerpt below is the record exactly as published.
Scrapple. — Boil the pork (a pig’s head will answer) in four quarts of cold water and bring it slowly to the boil. Skim carefully, season the liquid rather highly with salt and cayenne, and add half a dozen sage leaves, chopped small. Let the meat simmer gently for two hours, then take out the bones, mince the flesh finely, and put it back into the liquid. Stir in as much sifted corn meal as will thicken the liquid
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