Scrapple

Ingredients

• a hog's head
• 2 large parsnips
• 1 small onion
• 4 or 5 potatoes
• enough cornmeal
• and buckwheat flour

Method

1. 1

   Clean and boil the hog's head for 4 hours.

2. 2

   Remove bones and chop meat.

3. 3

   Skim grease from the broth, return meat to the kettle, season, and add cornmeal and buckwheat flour to make a mush.

4. 4

   Cook for 1 hour, then pour into dishes and cool.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 236. The excerpt below is the record exactly as published.

SCRAPPLE. — Scrape and thoroughly clean a hog's head; then split it and take out the eyes and brain. The butcher will do this if directed. Clean the ears and scrape them well. Put all on to boil in plenty of cold water, and simmer gently for 4 hrs., or until the bones will easily slip from the meat. Lift out the meat and bones into a colander, remove the bones and chop the meat fine. Skim off every particle of grease from the water in which the meat was boiled, and return the chopped meat to the kettle and water. Season highly with pepper and salt and such powdered herbs as may be required. Stir constantly with a large wooden spoon, meanwhile adding enough cornmeal and buckwheat flour, 344 MEATS in equal quantities to make a soft mush. Cook slowly 1 hr,, stir- ring constantly, as the mush will scorch easily. Pour the mixture into dishes and keep it in a cool place, slicing it as needed. Some- times wheat middlings is used in place of the cornmeal and buck- wheat flour, and again, cornmeal or buckwheat flour alone. — Mrs. Geo. R. Edmonds, 454 E. 39th St., Chicago, III. PARSNIP AND PORK STEW.— Clean and scrape the rind of ^4 lb. of fat salt pork. Put it on to boil in 2 qts. of cold water. Put with it any remnants of cold roast pork of pork chops, first removing any burned parts; or you may use 1 lb. of fresh uncooked pork, or only the salt pork, if you prefer. After it has stewed for an hr., skim off the fat. Wash and scrape 2 large parsnips, cut them into inch slices, and add them to the stew; add also 1 small onion, sliced. Half an hr. before dinner, add 4 or 5 potatoes

Cook this with the app: pantry check, scaling, and the assistant.