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Suggest a better descriptionHeres a Pennsylvania Dutch version of scrapple. Youll probably have better luck rounding up pork scraps than a pigs head, although you could probably pick one up at an Asian or Latino market. Parboil pork scraps or head, in water to cover, for 10 minutes. Drain; discard water. return to pot with fresh water to cover, salt, peppercorns, cloves and bay leaf. Bring to a boil, cover and simmer for 3 hours, or until meat falls off the bones easily. Strain stock; reserve. Remove all meat from bones and chop; set aside. Reheat stock; gradually add cornmeal, stirring constantly until thick, about 15 minutes. Add meat, onion, cayenne, nutmeg and sage; adjust seasonings with salt and pepper. Pour into 2 greased loaf pans. Refrigerate until set. Slice and fry for breakfast. Will keep in the refrigerator for up to 1 week. Serves 12. From "Innards and Other Variety Meats". Jana Allen and Margaret Gin. 101 Productions. San Francisco, 1974. Posted by Stephen Ceideberg; September 24 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 46 | ||
Calories from Fat: 7 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.2mg | 0 % | |
Potassium 104.1mg | 3 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 7.7g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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