Scrapple: Difference between revisions
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[[Image:Plate of scrapple.jpg|right|thumb|270px|A plate of scrapple]] |
[[Image:Plate of scrapple.jpg|right|thumb|270px|A plate of scrapple]] |
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'''Scrapple''', also known by the [[Pennsylvania German language|Pennsylvania Dutch]] name ''pon haus'',<ref>{{cite web|url=http://www.cooks.com/rec/view/0,1726,147175-238199,00.html |title=Recipe - Pon Haus (Scrapple) |publisher=Cooks.com |date= |accessdate=2011-04-10}}</ref><ref name="teriskitchen1">{{cite web|url=http://teriskitchen.com/padutch/scrapple.html |title=Homemade Scrapple (PA Dutch Pon Haus) | Recipe from Teri's Kitchen |publisher=Teriskitchen.com |date= |accessdate=2011-04-10}}</ref> is traditionally a [[Mush (maize)|mush]] of [[pork]] scraps and trimmings combined with [[cornmeal]] and [[flour]], often [[buckwheat]] flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a rural American food of the [[Mid-Atlantic states]] ([[Delaware]], [[Pennsylvania]], [[New Jersey]], and [[Maryland]]). Scrapple and ''pon haus'' are commonly considered an ethnic food of the [[Pennsylvania Dutch]], including the [[Mennonite]]s and [[Amish]]. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases. |
'''Scrapple''', also known by the [[Pennsylvania German language|Pennsylvania Dutch]] name ''pon haus'',<ref>{{cite web|url=http://www.cooks.com/rec/view/0,1726,147175-238199,00.html |title=Recipe - Pon Haus (Scrapple) |publisher=Cooks.com |date= |accessdate=2011-04-10}}</ref><ref name="teriskitchen1">{{cite web|url=http://teriskitchen.com/padutch/scrapple.html |title=Homemade Scrapple (PA Dutch Pon Haus) | Recipe from Teri's Kitchen |publisher=Teriskitchen.com |date= |accessdate=2011-04-10}}</ref> is traditionally a [[Mush (maize)|mush]] of [[pork]] scraps and trimmings combined with [[cornmeal]] and [[flour]], often [[buckwheat]] flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a rural American food of the [[Mid-Atlantic states]] ([[Delaware]], [[Pennsylvania]], [[New Jersey]], and [[Maryland]]). Scrapple and ''pon haus'' are commonly considered an ethnic food of the [[Pennsylvania Dutch]], including the [[Mennonite]]s and [[Amish]]. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases. |
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==Composition== |
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Locally called "everything but the oink" or made with "everything but the squeal",<ref>{{cite news|url=http://articles.latimes.com/1989-09-24/news/vw-247_1_scrapple-years|title=Scrapple--The Way to a Philadelphian's Heart|last=Hillinger|first=Charles|date=September 24, 1989|work=[[Los Angeles Times]]|accessdate=30 September 2010|location=PHILADELPHIA}}</ref> scrapple is typically made of [[Pig|hog]] [[offal]], such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically [[common sage|sage]], [[thyme]], [[savory (herb)|savory]], black pepper, and others, are added.<ref name="teriskitchen1"/><ref>{{cite web|url=http://www.foodnetwork.com/recipes/scrapple-recipe/index.html |title=Scrapple Recipe |publisher=Food Network |date= |accessdate=2011-04-10}}</ref> The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.<ref>{{cite web|url=http://philadelphia.about.com/od/scrapplerecipes/Scrapple_Recipes.htm |title=About.com, PA and NJ Regional Recipes. Scrapple Recipes |publisher=Philadelphia.about.com |date=2009-08-20 |accessdate=2011-04-10}}</ref> |
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A few manufacturers have introduced beef<ref>{{cite web|url=http://www.rapascrapple.com/products/beef.htm |title=Rappa Scrapple, Beef |publisher=Rapascrapple.com |date= |accessdate=2011-04-10}}</ref> and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Home recipes for chicken and turkey scrapple are also available.<ref>{{cite web|url=http://www.astray.com/recipes/?show=Turkey%20scrapple |title=Prevention Magazine, turkey scrapple. January 1984 |publisher=Astray.com |date=1997-04-23 |accessdate=2011-04-10}}</ref><ref>[http://home.comcast.net/~erhamstine169/recipes.html#scrap Scrapple or Pon Haus (the Pa. Dutch name)]. February 22, 2008.</ref> |
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==Preparation== |
==Preparation== |
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Revision as of 00:36, 21 October 2011
Scrapple, also known by the Pennsylvania Dutch name pon haus,[1][2] is traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a rural American food of the Mid-Atlantic states (Delaware, Pennsylvania, New Jersey, and Maryland). Scrapple and pon haus are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.
Preparation
Scrapple is typically cut into quarter-inch to three-quarter-inch slices, and pan-fried until browned to form a crust. It is sometimes first coated with flour. It may be fried in butter or oil and is sometimes deep-fried. Scrapple can also be broiled; this is a good cooking method for those who like their scrapple crispy.
Scrapple is usually eaten as a breakfast food, and can be served plain or with apple butter, ketchup, jelly, maple syrup, honey, or even mustard and accompanied by eggs, potatoes, or pancakes. In some regions, such as New England, scrapple is mixed with scrambled eggs and served with toast. [citation needed] In the Philadelphia area, scrapple is sometimes fried and then mashed with fried eggs, horseradish and ketchup.
History and regional popularity
Scrapple is arguably the first pork food invented in America. The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe.[3] The more immediate culinary ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients, and it is still called "Pannhaas," "panhoss," or "pannhas" in parts of Pennsylvania.[4] The first recipes were created by Dutch colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries.[5] As a result, scrapple is strongly associated with rural areas surrounding Philadelphia, Baltimore, Washington D.C. and surrounding eastern Pennsylvania, New Jersey, Maryland, Delaware and the Delmarva Peninsula. Its popularity on the Delmarva Peninsula is celebrated annually during the "Apple-Scrapple Festival" in Bridgeville, Delaware.
In composition, preparation, and taste, scrapple is similar to the white pudding popular in Ireland, Scotland and parts of England and the spicier Hog's pudding of the West Country of England.
See also
References
- ^ "Recipe - Pon Haus (Scrapple)". Cooks.com. Retrieved 2011-04-10.
- ^ "Homemade Scrapple (PA Dutch Pon Haus) | Recipe from Teri's Kitchen". Teriskitchen.com. Retrieved 2011-04-10.
- ^ Weaver, William Roys (2003). Country Scrapple: An American Tradition. Stackpole Books. p. 8. ISBN 978-0811700641.
- ^ "Definition of "pannhas", Dictionary.com Unabridged (v 1.1), based on the Random House Unabridged Dictionary, © Random House, Inc., 2006". Dictionary.reference.com. Retrieved 2011-04-10.
- ^ "Habbersett Scrapple Corporate Internet Site, History". Habbersettscrapple.com. Retrieved 2011-04-10.