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original ponhaws pannhas ponhaus scrapple


an heirloom, butchering-time recipe impractical for most modern cooks. thrifty farmers of the time used everything but the squeal. this is very similar to the more familiar scrapple. oatmeal scrapple may be made using this recipe subbing that grain for the cornmeal. from the pennsylvania dutch chapter of the united states regional cookbook, culinary arts institute of chicago, 1947. posting it as a historical novelty.


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  1. Separate pig head into halves
  2. Remove eyes and brains
  3. Scrape head and clean thoroughly
  4. Place in a large kettle
  5. Cover with water and simmer gently for 2 or 3 hours
  6. Skim grease from the surface
  7. Remove meat
  8. Chop finely and return to broth
  9. Season with salt
  10. Pepper and sage to taste
  11. Sift in corn meal
  12. Stirring constantly
  13. Until the mixture is thickened to the consistency of soft mush
  14. Cook very slowly for one hour over low heat
  15. When sufficiently cooked
  16. Pour into greased loaf pans and store in a cool place until ready to use
  17. To serve
  18. Cut into 1 / 2" slices and fry until crisp and brown

Step 11

Total Time in Minute 210

Ingredients Count 6

cooking original ponhaws   pannhas   ponhaus   scrapple

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Pig head






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