Scrapple (Philadelphia)
From The National home cook book, 1900
Excellent for breakfast.
Presented as published in 1900. 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
1606Calories
182 gProtein
0 gCarbs
92 gFat
Full nutrition (34 nutrients)
Calories1606 kcal
Protein182 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat92 g
Saturated Fat28 g
Monounsaturated Fat34 g
Polyunsaturated Fat10 g
Omega-30.4 g
Cholesterol590 mg
Sodium547 mg
Potassium3149 mg
Calcium202 mg
Iron6.7 mg
Magnesium228 mg
Phosphorus1860 mg
Zinc18 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D4.5 mcg
Vitamin C0.9 mg
Vitamin A18 mcg
Vitamin E1.5 mg
Vitamin K0 mcg
Vitamin B65.7 mg
Vitamin B125.8 mcg
Thiamin (B1)5.3 mg
Riboflavin (B2)2.2 mg
Niacin (B3)49 mg
Folate9.1 mcg
Choline460 mg
Caffeine0 mg
Water2518 g
As published
This recipe was extracted from The National home cook book (1900), page 53. The excerpt below is the record exactly as published.
SCRAPPLE (Philadelphia)—Two pounds of pork (piece off the shoulder preferred). Boil until tender in two quarts of water. Remove meat from the water into a chopping - bowl. Chop until fine. Put enough corn meal to make a soft ~~ mush with the water in which the meat was cooked and add to this pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.