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
We are able to trace the history of `recipes` back into the far past, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, in the main part, these old recipes were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a series of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into Roman times 25BC a man called Apicius created a number of documents which described recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a very modern way of dining. Aspicius informs us how the Romans were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks for example thyme, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices created an outbreak in recipe publications, the majority of which are kept safe in private collections. By the advent of the 20th century, cooking publications were increasing in popularity as a result of higher levels of literacy, leisure time and having more disposable income. The revolution that is television brings us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Philadelphia Scrapple recipe.
