Scrapple
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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 The Blue grass cook book (1904) by Minnie C. Fox, page 34. The excerpt below is the record exactly as published.
SCRAPPLE Clean a pig's head nicely and boil till meat leaves bones, and when cold remove grease and chop meat into small pieces. Heat the meat and liquor again, and stir corn meal In gradually till It Is thick as mush. Season highly with pepper, salt, and sage
Cook this with the app: pantry check, scaling, and the assistant.