*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Wednesday, April 30, 2025 8:12 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Misc » Buckwheat Scrapple
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Buckwheat Scrapple recipe to your favorite Save to favorite   Discuss Buckwheat Scrapple recipe Write a comment   Print Buckwheat Scrapple recipe Print this recipe   Email Buckwheat Scrapple recipe to friend Email this recipe
  Buckwheat Scrapple
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 227
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
Instructions:
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.
Rate this recipe:  
Featured Recipe
» Chicken Fajitas
Category: Misc
Hits: 222
Rating:rating: (2)(2)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com