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The Food Journal of Lewis & Clark: Recipes for an Expedition
by Mary Gunderson

In Early Philadelphia, Savory pork, buckwheat, and cornmeal puddings known as pan haus came to be called scrapple. Versions of scrapple traveled west across the continent through the nineteenth and early twentieth centuries. The gently seasoned pillar of ordinary foods has become an American classic. Feel free to substitute other cuts of pork or change the seasoning to suit your palate.



    · 1 pound pork shoulder
    · 1 large onion, peeled and sliced
    · 10 whole peppercorns
    · 1 bay leaf
    · 3/4 cup stone-ground cornmeal
    · 1/2 cup buckwheat flour
    · 1 teaspoon salt
    · 1/2 teaspoon ground nutmeg
    · 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried thyme


Place the pork shoulder, 6 cups of water, the onion, peppercorns, and bay leaf in a 3-quart saucepan.
Bring to a boil.
Reduce the heat.
Simmer for about 1 hour, or until the pork is tender.

Remove the meat from the broth.
Shred the meat with 2 forks. Discard the bones.

Strain the broth. Measure 4 cups of strained broth into a 3-quart saucepan.

Stir in the shredded pork, cornmeal, buckwheat, salt, nutmeg, and thyme.

Bring to a boil, stirring almost constantly.

Reduce the heat to medium-low and continue cooking until the mixture thickens, 5 to 10 minutes, stirring frequently to prevent lumps.

Spoon into a well-greased 8 x 4-inch loaf pan.
Cover and chill in the refrigerator for several hours or overnight.

To serve, cut into slices and fry in hot oil. Scrapple is traditionally served with fried eggs.


  Pork Recipes page 3   |   Pork Scaloppine   |   Pork Scaloppine w/Mushroom Sauce   |   Pork Schnitzels   |   Pork Shoulder, Vietnamese   |   Pork, Squash & Cashew Stir Fry   |   Pork Stuffed with Sweet Plantain   |   Pork Shabu Shabu   |   Pork Vindaloo   |   Potato and Pork Curry   |   Pulled Pork, Root Beer BBQ Sauce   |   Quick & Easy Pulled Pork   |   Rack of Pork Parsleyed Crumbs   |   Roasted Rack of Pork   |   Sate of Pork   |   Sausage & Apricot Balsamic Rice   |   Sausage and Noodle Dinner   |   Sausage & Peppers w/Dijon Potatoes   |   Sausages, Green Lentils & Salsa   |   Scrapple   |   Scrapple (Quantity)   |   Scrapple Recipe, 1896   |   Shepherd's Pork Pie   |   South Carolina BBQ Pork   |   Spiced Luncheon Loaf   |   Spiedis (Italian)   |   St. Louis Style Pork Steaks   |   Swedish Style Meatballs   |   Sweet Sausage with Fennel   |   Sweet & Sour Pork with Cranberries   |   Sweet and Sour Mango Pork   |   Sweet & Sour Pork with Vegetables   |   Sweet & Sour Sausage   |   Taquitos Al Pastor   |   Teriyaki Pork Skewers   |   Tex Mex Pulled Pork   |   Thai Curried Pork, Coconut, Mango   |   Toad in the Hole   |   Toad In Another Hole   |   Tropical Pork Kabobs   |   Vietnamese Pork Rolls  
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