Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- five cents' worth of fresh pork
- salt
Directions
Everyone who eats the scrapple which I make finds it so pleas- ing to their palates that they request the directions for the making. Instead of using hog's head, as my mother used to make, I use a quarter's worth of good steak, five cents' worth of fresh pork, put them through the meat chopper and put on in water to boil until done and water is left just sufficient to take up corn meal to the consistency of mush. Stir very rapidly while slowly pouring in meal. Salt to taste and mould in a long, narrow, square pan. When quite cold and solid, slice in thin strips, dip in meal and fry in boiling lard. It makes a fine fish course, as few can tell it from fish. — Mrs. H. A. W., Cyn- thiana, Ky.