Scrapple

Name: Scrapple
Ingredients: 1 cup pork, cut into small pieces; 1 cup corn meal; 3% cups water, boiling; 2 cups stock cleared and seasoned; 1 teaspoon salt; 1 tablespoon Crisco

From Carolina cookery from Quaker kitchens, 1924

Calories? Uc. 992 Number of servings 4.

Presented as published in 1924. 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

1130Calories

59 gProtein

125 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1130 kcal

Protein59 g

Carbohydrates125 g

Fiber6.1 g

Sugars2.5 g

Total Fat41 g

Saturated Fat7.7 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol154 mg

Sodium2497 mg

Potassium1048 mg

Calcium69 mg

Iron3.5 mg

Magnesium113 mg

Phosphorus640 mg

Zinc5.8 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D1.2 mcg

Vitamin C0.2 mg

Vitamin A22 mcg

Vitamin E0.6 mg

Vitamin K0 mcg

Vitamin B61.8 mg

Vitamin B121.5 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)14 mg

Folate49 mcg

Choline133 mg

Caffeine0 mg

Water1008 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 10. The excerpt below is the record exactly as published.

SCRAPPLE 1 cup pork, cut into small 1 cup corn meal pieces 3% cups water, boiling 2 cups stock cleared and 1 teaspoon salt seasoned 1 tablespoon Crisco

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