Buckwheat Scrapple Recipe

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Buckwheat Scrapple Recipe another great recipe from Recipes 4U


Buckwheat Scrapple Recipe

Recipe Ingredients

1/2 each Hog's head
1 each Liver
1 each Heart
1 each Sweetbreads
1 each Corn meal, yellow
1 each Buckwheat flour
1 each Salt & pepper
1 each Sage, powdered
1 each Mace

Recipe Preparation

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 big 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 teaspoon salt, Half a tsp. pepper, 1 tsp
sage, and 1 teaspoon 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




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Buckwheat Scrapple Recipe from the Recipes 4U Cookbook

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This Buckwheat Scrapple Recipe is one of our Grain Recipes, which have been assembled from our own collection and open source collections. Clearly, with in excess of 50,000 recipes in the collection it is not possible to prepare and test every single one, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any thing that looks wrong, please tell us.


Buckwheat Scrapple Recipe

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