Scrapple. Mrs. Edward E. Powers. Recipe

Scrapple is a traditional American dish that originated in the mid-Atlantic region, particularly in Pennsylvania. It has a rich history and has become a staple in many households, especially during breakfast. The recipe for scrapple has been passed down through generations, with each family adding their own unique twist to it. Mrs. Edward E. Powers shared her own version of scrapple, and we will explore that in detail.

Before we dive into the recipe, here's a fun fact about scrapple: it has German roots. The original German version of this dish is called "panhas," which was brought to America by settlers in the 17th and 18th centuries. Over time, the recipe evolved, incorporating locally available ingredients.

Now, let's get started with the scrapple recipe shared by Mrs. Edward E. Powers. Here are the ingredients you'll need:

- 2 pounds pork
- 2 pounds liver
- 2 pounds beef
- A small heart
- Salt
- Pepper
- Sage
- Cornmeal

First, you'll want to boil the pork, liver, beef, and heart until they are thoroughly cooked. This will ensure that the meat is tender and easily chopped. Once the meat is cooked, remove it from the broth and chop it while it's still warm. Chopping the meat at this stage helps in creating a smoother texture in the scrapple.

After chopping the meat, return it to the broth. You should have approximately two and a half to three gallons of broth in total. The next step involves thickening the mixture with cornmeal. Add enough cornmeal to achieve a thick consistency, stirring thoroughly to incorporate it into the meat and broth mixture.

Now, it's time to season the scrapple. Add salt, pepper, and sage to taste. The amount of seasoning you use will depend on personal preference, but start with a teaspoon of each and adjust according to taste. Let the mixture cook for an additional half hour after adding the seasoning. This will allow the flavors to meld together.

Once the cooking time is complete, transfer the scrapple mixture into pans for molding. Grease the pans before pouring in the mixture to ensure easy removal once the scrapple has cooled and solidified.

Allow the scrapple to cool and set for at least a couple of hours. Once it has cooled completely, you can slice it into desired portions and cook it as desired. It can be fried, broiled, or baked until crispy on the outside, and served with eggs, toast, or as a side dish.

Now, let's explore some similar recipes to scrapple. One popular variation is known as "pork roll" or "Taylor ham." It is a pre-cooked deli meat made from pork that is similar in flavor and texture to scrapple. Pork roll is often served in sandwiches or as a breakfast meat.

Another dish with similarities to scrapple is "black pudding," which is commonly found in British and Irish cuisine. Black pudding is made from a mixture of pork blood, fat, and oatmeal, and is often pan-fried until crispy.

In conclusion, scrapple is a delicious and unique dish that has a long history in American cooking. Mrs. Edward E. Powers generously shared her recipe, which involves boiling and chopping a mixture of pork, liver, beef, and heart, thickening it with cornmeal, and seasoning it with salt, pepper, and sage. It can be molded, cooled, and then cooked until crispy. Give this recipe a try and savor a taste of American tradition!