Scrapple
Ingredients
Directions
Make the mush
In a pot, bring water to a boil.
Add pork trimmings and cook until tender.
Remove pork, reserving the broth.
Gradually stir in cornmeal and salt, mixing well.
Cook over low heat, stirring constantly until thickened.
Set and fry
Pour mixture into a loaf pan and let cool.
Once set, slice and fry until golden brown.
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 broth into a mush that sets firm when cooled.
- Pork trimmings
- Add meat flavor and fat to the broth, giving the loaf savory richness.
The step that matters
Cook the cornmeal until thickened. Cornmeal must be stirred constantly over low heat so it does not scorch on the bottom or form lumps. Fully cooked starch is what allows the mixture to set firm enough to slice and fry.
“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.
More scrapple recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.