Publisher's Synopsis
The original purpose of scrapple was to make use of leftovers from butchering, but today it is a regional favourite in Philadelphia, Pennsylvania Dutch Country, and, in varying forms and names, throughout the nation. Scrapple is typically a mush made from pig meat and cereal, which is then sliced and fried. This book by internationally renowned food historian Weaver explores the European origins of the dish, traces its evolution in American kitchens and restaurants, discusses cooking techniques and terminology, and offers an assortment of recipes, from the oldest surviving example to recent variations using nuts, venison, turkey, or Italian sausage. Recipes for scrapple condiments are also included.
