Email to Linda Leone      

Scrapple, info

Source of Recipe


Several



List of Ingredients









Instructions



1. Scrapple is early Pennsylvanian, (or pot pudding),Made with metzelsuppe, (a broth)scraps of meat and buckwheat flour.
   
   
2. Pennsylvanians also sometimes added parched cornmeal, (a.k.a. Panhas or flash in the pan).Pennsylvania Dutch also spelled it Pannhas or Ponhaws
   
   
3. Europeans added cornmeal and it also refers to oatmeal cakes
   
   
4. Schrapelkoekje ( a little scraple cake)in Netherduytch.
   
   
5. Close relative, Stoppa Grotta, (pudding grits).
   
   
6. Also known as Balkenbrij By the Michigan Dutch. Made with pork, the liver and buckwheat flour.
   
   
7. In the south it was also referred to as South Carolina Scrapple and used cornmeal and pork. For 2/3 cup cornmeal and 1 quart water, use 1 pound pork, 2 tsp salt, 1/2 tsp minced sage, 1/2 tsp thyme and 2 T minced onion for a basic recipe.