1/2 each hog's head
1 each liver
1 each heart
1 each sweetbreads
1 corn meal, yellow
1 buckwheat flour
1 salt & pepper
1 sage, powdered
1 mace
Directions
Separate one hog's head into halves. Take out the eyes and brains.
Scrape and thoroughly clean the head. Put 1/2 of the head, along with
the liver, heart and sweetbreads of the hog into a large kettle and
cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3
hours, or until the meat falls from the bones. Skim off grease
carefully from the surface; remove meat, chop fine and weigh the
meat. For every 3 pounds of meat, use 2 pounds of meal (2 parts corn
meal and 1 part buckwheat flour), 2 tsp salt, 1/2 tsp pepper, 1 tsp
sage, and 1 tsp mace. Cook slowly over low flame about 1 hour. Pour
into pan and let stand until cold. Cut in slices and fry until golden
brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
Servings: 1 servings
Buckwheat Scrapple Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Meat; Pork
The History of Recipes
It is possible to track the history of written recipes way back into antiquity, at least as far as the ancient Egyptians, and maybe even further. Interesting though that is, generally, these old records were just very simple hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered, according to experts is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, in The time of the romans around 25BC a roman called Apicius compiled some scripts detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Additionally, he recounts how the ancient chefs made use of many different aromatic flavours, including a few that are still present in modern kitchens such as bay, mint and dill. Later, there were a couple of cookery books which appeared in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian food that is popular today, but instead descriptions of the types of meals on the menues of the rich people of the time. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from the holy land, including spices like coriander, basil and rosemary. These new foods and spices prompted an eruption in recipe publications, many of which are kept safe in academic collections. For the centuries that followed, the rich and powerful families of the West competed to lay on the most exotic meals, and consequentially the best chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and recording popular recipes of the day. By the time we get to the 20th century, cookery books are highly popular mostly as a result of better eduction, people having increased free time and disposable income. |
We hope you enjoy this Buckwheat Scrapple recipe.
