Yes, we are here!

At GRIT and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-866-803-7096 or by email. Stay safe!

Scrapple Recipe

This Scrapple Recipe comes from a vintage cookbook.

| January/February 2012

  • Hog's Head Scrapple
    Scrapple, or Ponhaws, is still considered a breakfast speciality in some parts of the country.
    Lori Dunn

  • Hog's Head Scrapple

Vintage cookbooks usually assumed a certain level of kitchen acumen among its readers and, accordingly, gave quite simple instructions. Recipes never spelled out what size bowl to use (come on!), what size flame to cook over, or other basic considerations that today signal the amateur. Cooks of yesteryear were skilled because they were in practice every day, with every meal. When a receipt stated to “add enough flour to make a stiff dough,” terror didn’t strike the reader’s heart because she knew what stiff dough felt like.

Kitchen Gems: Vintage Cookbooks

Put your old-timey kitchen know how to the test with this Scrapple Recipe.

Scrapple Recipe (Ponhaws)

From Pennsylvania Dutch Cookbook of Fine Old Recipes (1936) 

Separate one hog’s head into halves. Take out the eyes and brains. Scrape and thoroughly clean the head. Put into a large kettle and cover with 4 or 5 quarts 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 return to the liquor. Season with salt and pepper to taste and 1 teaspoon of powdered sage. Sift in granulated yellow corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush. Cook slowly for 1 hour, watching carefully as it scorches easily. When sufficiently cooked, pour into greased oblong tins and store in a cool place until ready to use. Cut in thin slices and fry in hot fat until crisp and brown. 

(Editor’s Note: Find more Ponhaws recipes in GRIT Recipe Box: January/February 2012.)

1/17/2018 12:19:47 PM

Instead of using a hogs head use a fresh (uncured or raw) picnic ham with the skin on. The skin is what makes it like real old timey scrapple. Skip the cornmeal and change the spices and you can make a pretty good hogs head cheese.

4/8/2014 8:19:04 AM

Actually, there is a modern translation. I make homemade scrapple all the time substituting a pork butt for the hog's head and all other instructions the same as written (I do use a food processor to mince the cooked pork). My grandmother's handwritten cookbook included this same recipe!

Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters

click me