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Scrapple
From The Blue grass cook book, 1904
Serves 6
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
Nutrition per serving
97Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein1.9 g
Carbohydrates21 g
Fiber1 g
Sugars0.4 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.8 mg
Potassium37 mg
Calcium0.8 mg
Iron0.3 mg
Magnesium8.4 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.9 mcg
Choline2.3 mg
Caffeine0 mg
Water2.9 g
Estimated from matched ingredients across 6 servings.
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
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