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Philadelphia Scrapple

Scrapple is a mush of cornmeal and cold meat cooked in water and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Philadelphia Scrapple

Ingredients

Directions

Prepare the meat

  1. Cut the cold meat into small pieces.

  2. Place the meat in a frying pan and add enough water to cover it.

  3. Season the mixture well with coarse sea salt.

Make the mush

  1. Bring to a boil, then gradually stir in cornmeal until thickened like mush.

  2. Cook for a short time, then pour into a dish to mold.

Set and serve

  1. Once set, slice and fry for breakfast.

Recipe from a historical cookbook (Internet Archive).

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

Cold meat
Provides the main flavor and body of the dish, bound together by the cornmeal mush.
Cornmeal
Thickens the cooking liquid into a mush that sets firm when cooled, holding the slices together.

The step that matters

Stirring in the cornmeal. Cornmeal must be added gradually to boiling liquid while stirring, otherwise it clumps and forms lumps instead of a smooth mush. Cooking it long enough lets the starch swell and gelatinize, which is what makes the mixture set firmly when cooled.

“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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