SCRAPPLE

Baltimore American new edit
Contributed by Harrison

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Description: Late War Brought Tasty Scrapple Into Popularity.

Date: February 11 1921

Newspaper published in: Baltimore, Maryland

Source: newspaper
Baltimore, Md., Feb., 11, 1921:

The late war, WWI, has taught the Baltimore housewife many small economies and various dishes that were ignored before the high cost of living brought the "cheaper cut" and all other money saving devices into their own.
Among the humble concoctions with which the epicurean palates became acquainted is one found of so great favor that it continues in popularity today, it rejoices in the encompassing name of "scrapple". Scrapple may be purchased at the markets, or more economically, made at home which disposes of a lot of left over problems. It is a two fold blessing.
Here is how to make scrapple.
Boil all bones, scrap and skins in plain water until the meat is free of the bones, then dip out all solids and separate the meats and bones. Run the meat through the chopper until it is very fine.
Be sure to increase the quantity of the liquor in the boiler by adding 10 to 15 per cent more water, and keep it at a boil.
Prepare a mix of cornmeal, 50%, buckwheat, 25%. The buckwheat is what will make the delicious brown crust when it is fried.
Into the boiling liquor, add salt and black pepper, along the line of three pounds of salt and one pound of black pepper to 60 gallons. Then thicken the liquor with with the grain mix until the stirrer stands up unsupported in the boiler. Now work in the chopped meat, mixing thoroughly, then dip out into shallow pans which should hold from 5 to 10 pounds. Set these full tins aside to cool on an open rack.
Once a single slice is eaten by the consumer, well fried, cut to a half inch thickness, with it own crisp golden brown crust from the fry pan, they will have no grudges of the cost of it.