Having grown up in Pennsylvania Dutch country, scrapple, eggs, and toast was a common breakfast in my household.
These instructions on how to make scrapple were originally published in 1906.
Scrapple
Thoroughly wash and scrape a hog’s head, singeing such hairs as cannot be scraped off, split and take out the eyes, eyelids and brains; clean the ears, digging out the inner canal, scrape and scald well; cut off the tip end of the snout a little below the eye sockets. Put on to boil in plenty of cold water, and simmer gently for four hours, or until the bones will easily slip from the meat. When done, lift the meat out and pour the water it has cooked in through a fine colander in order to remove all fine pieces of bone; with the hands mix and remove all pieces of bone from the meat, chopping the meat fine. Set the liquor where it will get cold, and remove all grease from the top; return the chopped meat to the kettle of water, season highly with pepper, salt, powdered herbs as preferred – sage is the most generally used. Now, having brought the mess to a boil, take a large wooden spoon and, stirring constantly, add enough corn meal to make a soft mush. Cook slowly for an hour, stirring occasionally to prevent scorching. Pour the mixture in square pans and keep in a cold place, slicing as needed, frying or heating in the oven.
Source: The commoner. (Lincoln, Neb.), 26 Jan. 1906.
