Scrapple
From The household cook book, 1902
Serves 8
Excellent in cold weather.
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
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 136. 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 — pigs' heads and feet, beef shanks and trimmings. Boil the meat with sufiicient 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 herbs, if liked. Let it boil up again and thicken it with corn-meal to make a stiff mush
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