Philadelphia Scrapple
Ingredients
Directions
Cook the pigs head
Cook the pigs head in boiling water until the flesh slips easily from the bones.
Remove the bones and chop the meat finely when cool.
Remove the fat from the cooled liquid and reheat the liquid to boiling.
Add 1 teaspoon of salt for each quart of liquid.
Make the mush
Sift in enough cornmeal while stirring to achieve a mush-like consistency.
Boil hard for several minutes, then reduce heat and cook slowly for 1 hour, stirring occasionally.
Stir in the chopped meat and pour into bread pans.
Set aside in a cool place to set.
Serve
When ready to use, cut into ½ inch thick slices and brown in fat.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornmeal
- Thickens the cooking liquid into a mush that sets firm when cooled.
- Pigs head
- Supplies the meat and gelatin-rich liquid that give the loaf its body and flavor.
- Fat for browning
- Browns the cold slices, creating a crisp crust and roasted flavor.
The step that matters
Sift in the cornmeal while stirring. Adding cornmeal slowly while stirring prevents lumps and lets the starch hydrate evenly, so the mush thickens smoothly rather than clumping.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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