Ingredients
4 pigs knuckles
1 pound lean pork
1 large onion, stuck with 3 whole
1 cloves
3 qt water
1 1/2 tsp salt
1 tbsp pepper
1 tsp ground sage
3 cup cormeal
1 all-purpose flour, for
1 dredging sliced scrapple
1 butter, back fat or
1 vegetable oil for frying
Directions
Place pigs knuckles in a large pot; add pork, onion, and water. Cook
slowly, covered, for 2 1/2 hours; drain, reserve broth. Chill meat and
remove fat; separate meat fron bones. Chop meat. Place meat in a
kettle with 2 qts of the reserved broth. Add salt, pepper and sage;
bring to a boil combine cormeal with remaining 1 qt of reserved
broth and stir into boiling mixture. Cook over medium heat until
thickened, stiirring constantly. Cover and cook over very low heat;
stir again after 20 minutes. Pour into 2 (9-by-5-by-3-inch) loaf
pans. Cool and chill overnight. Cut into slices, coat with flour and
brown in butter or bacon fat. Serve hot with fruit for a hearty
breakfast.
Servings: 1 servings
Philadelphia Scrapple Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into antiquity, in truth as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cook books were just basic pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. As we move into Roman times around 25BC a roman called Apicius wrote some documents which described recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, main meal and afters, a very modern way of dining. Additionally, he tells us how the Roman chefs used a wide range of spices, including a few that will be familiar to modern cooks for example bay, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from the holy lands, including spices like basil and coriander. The introduction of these new herbs and spices was responsible for an explosion in manuscripts on cooking, the majority of which are kept safe in private cookery archives. During the following few centuries, the powerful and wealthy houses tried to lay on the most extravagent meals, and consequentially the best chefs and their recipe collections were highly sought after. Even so, it was during the 19th century that cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing the recipes of their peers. By the advent of the 1900s, cook books are increasing in popularity as a result of better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Philadelphia Scrapple recipe.
