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Pennsylvania Dutch Scrapple

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)162.4507
Energy (kCal)2504.6847
Carbohydrates (g)98.5098
Total fats (g)158.9402
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling. | 2. Reduce heat, cook for 20 minutes. | 3. Then drain meat, reserving 3 cups stock. | 4. Add salt and sage to stock, bring to boiling. | 5. Combine cornmeal and 1 cup of cold water. | 6. Gradually add stock, stirring constantly. | 7. Cover and cook over low heat for 10 minutes. Stir occasionally. | 8. Then add sausage, stir it all together and pour into loaf pan. | 9. Refrigerate overnight. | 10. Next morning slice and fry until set. | 11. NOTE: Cooking time does not inclue refregerating over night. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bulk pork sausage 1 1/2 1/2 2063.0447 4.704 152.5443 154.5604
    water 4 cups 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    sage 1/2 teaspoon - - - -
    cornmeal 1 cup 441.64 93.8058 9.9064 4.3798
    cold water 1 cup 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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