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
Transcribed cooking instructions as a concept can be observed way back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, in the main part, these early cook books were just basic pictorial instructions for preparing meals.
Much later, in Roman times a roman called Apicius compiled a few scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into starters, main course and desserts, something we still use today. Aspicius tells us how the ancient cooks were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs such as bay, rue and dill. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe tried to offer the most extravagent banquests, and as a result cooks and their collection of recipes were much in demand. However, it was during the nineteenth century that cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, verifying, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, cookery books were starting to become popular as a result of increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Buckwheat Scrapple recipe.
