Open Access Articles- Top Results for Scrapple


A plate of scrapple
Alternative names Pon haus, Krepples
Type Pudding
Place of origin United States
Main ingredients mush of pork, cornmeal, flour, buckwheat flour, spices
16x16px Cookbook:Scrapple  16x16px Scrapple

Scrapple, also known by the Pennsylvania Dutch name panhaas or "pan rabbit,"[1][2] is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried 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, Maryland, New Jersey, Pennsylvania, Virginia and West Virginia). Scrapple and panhaas 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.


Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, 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 sage, thyme, savory, black pepper, and others are added.[3][4] 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.[5]

A few manufacturers have introduced beef[6] 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.[7][8]


File:Scrapple 1.jpg
Scrapple sandwich at the Delaware state fair

Scrapple is typically cut into quarter-inch to three-quarter-inch slices and pan-fried until brown 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 crisp.

Scrapple is usually eaten as a breakfast side dish. It can be served plain or with either sweet or savory condiments: apple butter, ketchup, jelly, maple syrup, honey, or mustard. The state of Maryland is particularly in favor of scrapple topped with grape jelly. 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

The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe.[9] 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," "ponhoss," or "pannhas" in parts of Pennsylvania.[10] The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries.[11] As a result, scrapple is strongly associated with rural areas surrounding Philadelphia, Baltimore, Washington D.C., eastern Pennsylvania, New Jersey, Maryland, Delaware, eastern Virginia, and the Delmarva Peninsula. Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual "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


  1. ^ "Pennsylvania Folklife 22". Pennsylvania Dutch Folklore Center. Retrieved 2014-05-30. 
  2. ^ "Food in Colonial and Federal America". Greenwood Publishing Group, 2005. Retrieved 2014-05-30. 
  3. ^ "Homemade Scrapple (PA Dutch Pon Haus) | Recipe from Teri's Kitchen". Retrieved 2011-04-10. 
  4. ^ "Scrapple Recipe". Food Network. Retrieved 2011-04-10. 
  5. ^ ", PA and NJ Regional Recipes. Scrapple Recipes". 2009-08-20. Retrieved 2011-04-10. 
  6. ^ "Rappa Scrapple, Beef". Retrieved 2011-04-10. 
  7. ^ "Prevention Magazine, turkey scrapple. January 1984". 1997-04-23. Retrieved 2011-04-10. 
  8. ^ Scrapple or Pon Haus (the Pa. Dutch name). February 22, 2008.
  9. ^ Weaver, William Roys (2003). Country Scrapple: An American Tradition. Stackpole Books. p. 8. ISBN 978-0-8117-0064-1. 
  10. ^ "Definition of "pannhas", Unabridged (v 1.1), based on the Random House Unabridged Dictionary, © Random House, Inc., 2006". Retrieved 2011-04-10. 
  11. ^ "Habbersett Scrapple Corporate Internet Site, History". Retrieved 2011-04-10. 

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