Scrapple
From Blue Ribbon and Pure Gold cook book, 1905
Finely minced remnants of any kind of cold meats can be utilized instead of fresh meat.
Presented as published in 1905. 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
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 22. The excerpt below is the record exactly as published.
Scrapple—This can be made of odds and ends of fresh meat, such as would be used for soups—pig’s heads and feet, beef shanks and trimmings. Boil the meat with sufficient water to cover it well, until the meat separates from the bones; then take it up, remove the bones, cut or chop the meat finely, and return it to the broth; add salt, pepper and Pure Gold herbs if liked. Let it boil up again and stiffen with corn meal
Cook this with the app: pantry check, scaling, and the assistant.