3 lbs. liver
9 lbs. pork or similar meat
8 qts. liquid (broth or water)
3 1/2 c. cornmeal
1 1/4 c. wheat flour
1 1/2 c. buckwheat flour
3 tbsp. salt
8 tsp. pepper
8 tsp. sage
8 tsp. marjoram

Cook the meat and liver separately until well done saving the broth. Cool and grind to give you 12 cups of pork and 4 cups of liver. Use the broth and enough water to make 8 quarts. Bring to a boil, add pork and liver. Stir and sprinkle in cornmeal slowly to keep it from getting lumpy. Keep stirring and cooking for ten minutes. During this time add all the seasoning. Keep stirring and sprinkle in the wheat flour. Stir and sprinkle in the buckwheat flour. Stir until very thick and hard to stir. Turn off the heat. Dip scrapple into loaf pans. Makes 8 loaf pans. Enough to share with family and friends. When it has cooled, slice. Slowly fry to brown. Delicious