Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


Cracklings are the bits of fat meat left after all the lard has been rendered from the fat pork. They are eaten extensively throughout rural Creole Louisiana. The fat pork is cut into small bits, about the size of a man’s hand, and then fried till every bit of grease has been extracted. This grease is then clarified and used as lard. The Cracklings are saved and eaten from time to time within the next two weeks, simply being warmed over. Again, they may be made at any time by frying small bits of fat pork. These Cracklings, to use the country parlance, “Go very well with Corn Bread, ” and are not only eaten with it au naturel, but also made into that typical rural Bread of the country parishes, Crackling Bread, or Gratons.

To make this, take one pint of Meal, a half teaspoonful of salt, and cold water enough to make a thick batter. Mix the Cracklings, already fried, of course, in the batter and pour a Large tablespoonful at a time on a griddle. Fry to a golden brown. Crackling Bread is very crisp and if properly made is a very palatable Bread, requiring no butter or other accompaniment to make it toothsome.