Scrapple
From Cooking and castle-building, 1880
Keeps several days in cool weather and is a convenient breakfast dish.
Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 74. The excerpt below is the record exactly as published.
Scrapple,' made in the following manner, is both palatable and nutritious. Instead of pork, which is generally used for making scrapple, take a piece of beef, or a beef-bone with meat on it, and boil slowly till very tender. Strain the liquor into an earthen bowl, and set aside. Sepa- rate the bone from the meat, and when cold, hash the meat fine and put it in a kettle with the liquor and half of the fat that has risen on it. Season with salt and pepper ; and when it boils, thicken with corn meal
Cook this with the app: pantry check, scaling, and the assistant.