RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Breakfast Recipes pg 3 >  Scrapple (1896)



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



‘Boston Cooking School Cook Book’, Fannie Farmer (1896)

(6 Servings)



    · 1 lb Pork, with bones
    · 2 each Pig's feet
    · Salt
    · 2/3 cup Cornmeal
    · 2 tbsp Onion, chopped
    · Freshly ground pepper


Place the pork, pig's feet, and a sprinkle of salt in a large pot and cover with 1 quart of water.

Bring to a boil, cover, and simmer until the meat falls from the bones, at least 1½ hours.

Remove the meat and reserve the broth.

Discard the bones and grind the meat in a meat grinder or food processor. 

Add cornmeal to the broth, and cook, stirring, for 5 minutes.

Add the ground meat and onion.

Place in the top of a double boiler, and cook over simmering water for an hour.

Add salt and pepper to taste.

Pack into a small loaf pan that has been rinsed with cold water and chill until set.

To serve, cut into 1/2-inch slices and pan-fry until crisp and brown.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free Food Magazine Subscriptions