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Scrapple
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. 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
73Calories
1 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories73 kcal
Protein1.4 g
Carbohydrates16 g
Fiber0.8 g
Sugars0.3 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.4 mg
Potassium28 mg
Calcium0.6 mg
Iron0.2 mg
Magnesium6.3 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.9 mcg
Choline1.7 mg
Caffeine0 mg
Water2.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 12. The excerpt below is the record exactly as published.
SCRAPPLE. Scrape and clean well a pig's head. Put on and boil well for 4 or 5 hours, until bones will slip easily from meat. Take 30 MEATS out bones and chop meat ; mix with corn meal and scald with the liquor. Season with salt, red pepper and little sage
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