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Scrapple, also known by the Pennsylvania Dutch name Pannhaas (' pan tenderloin ' in English; [3] [2] compare Panhas), is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.
Pennsylvania Dutch soups are often thickened with a starch, such as mashed potatoes, flour, rice, noodles, fried bread, dumplings, and Riwwels or rivels, which are small dumplings described as "large crumbs" made from "rubbing egg yolk and flour between the fingers", from the German verb for "to rub." [4]
Originating from German settlers in Pennsylvania during the 17th and 18th centuries, Scrapple was developed as a way to use up the leftover parts of a pig that were not suitable for other dishes ...
Since the traditional dish is made from various parts of a pig, or scraps, this can include pork liver, pork skin, pork fat, pork snout, pork heart, pork tongue and even pork brains.
Scrapple—processed meat loaf made of pork scraps and trimmings combined with cornmeal and flour, is a Pennsylvanian breakfast food. Soda—in the early 19th century, Dr. Philip Syng Physick and John Hart of Philadelphia invented carbonated water in an attempt to simulate water from natural springs. In 1807, Philadelphian pharmacist Townsend ...
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Meatloaf is a traditional German, Czech, Scandinavian and Belgian dish, and it is a cousin to the meatball in Dutch cuisine. North American meatloaf [ 2 ] [ better source needed ] has its origins in scrapple , a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since colonial times . [ 2 ]
The cuisine of the Mid-Atlantic states encompasses the cuisines of the states of New York, New Jersey, Pennsylvania, Delaware, and Maryland, as well as Washington, D.C. The influences on cuisine in this region of the United States are extremely eclectic, as it has been, and continues to be, a gateway for international culture as well as a gateway for new immigrants.