Scrapple, Philadelphia
From The Rural cook book, 1907
Serves 10
Can be kept several weeks in cold weather.
Presented as published in 1907. 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
As published
This recipe was extracted from The Rural cook book (1907), page 26. The excerpt below is the record exactly as published.
Scrapple, Philadelphia— Take a cleaned pig's head and boil until the flesh strips easily from the bones. Remove all the bones and chop fine. Set the liquor in which the meat was boiled aside until cold, take the cake of fat from the surface and return the liquor to the fire. When it boils, put in the chopped meat and season well with pepper and salt. Let it boil again and thicken with cornmeal as you would in making ordinary cornmeal mush, by letting it slip slowly through the fingers to prevent lumps. Cook an hour
Cook this with the app: pantry check, scaling, and the assistant.