Pennsylvania Scrapple

Serious Eats , September 1 , 2015 . http://www.eater.com/2015/9/1/9211867/scrapple-goetta-livermush-what-is-it . Ellis , Susan J. “ Traditional Food on the Commercial Market : The History of Pennsylvania Scrapple .

Pennsylvania Scrapple

Pennsylvania Scrapple

“[Strauss] traces the history and culture of the Pennsylvania Dutch staple and checks-in on chefs who are creating exciting new ways to eat it.” —Philly Grub The name may remind you of a certain word-based board game, but scrapple has been an essential food in Mid-Atlantic kitchens for hundreds of years, the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, scrapple was made from the “scraps” of meat cut from the day’s butchering to avoid waste. Pork trimmings were stewed until tender, ground like sausage, and blended with broth, cornmeal, and buckwheat flour. Crispy slabs of scrapple sustained the Pennsylvanians through the frigid winter months and brutal harvest months, providing them with a high-energy and tasty breakfast meal that people enjoy even today. “Strauss digs deep into what makes the divisive breakfast staple so misunderstood, yet so important to its home state.” —Lehigh Valley Live

More Books:

Pennsylvania Scrapple
Language: en
Pages: 131
Authors: Amy M. Strauss
Categories: Cooking
Type: BOOK - Published: 2017-10-09 - Publisher: Arcadia Publishing

“[Strauss] traces the history and culture of the Pennsylvania Dutch staple and checks-in on chefs who are creating exciting new ways to eat it.” —Philly Grub The name may remind you of a certain word-based board game, but scrapple has been an essential food in Mid-Atlantic kitchens for hundreds of
Pennsylvania Scrapple: A Delectable History
Language: en
Pages: 128
Authors: Amy Strauss
Categories: Cooking
Type: BOOK - Published: 2017 - Publisher: Arcadia Publishing

An essential food in Mid-Atlantic kitchens for hundreds of years, scrapple is the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, the slow food byproduct was created to avoid waste in the day's butchering. Pork trimmings were stewed until tender, ground like sausage and blended with the
A Quaker Woman's Cookbook
Language: en
Pages: 400
Authors: William Woys Weaver
Categories: Cooking
Type: BOOK - Published: 2016-01-22 - Publisher: University of Pennsylvania Press

One of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian
Pennsylvania Dutch Cook Book
Language: en
Pages: 186
Authors: Justus George Frederick
Categories: Cooking
Type: BOOK - Published: 1971-01-01 - Publisher: Courier Corporation

Presents recipes that best represent the German cooking traditions of the Pennsylvania Dutch country
We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States
Language: en
Pages: 339
Authors: Jonathan Deutsch
Categories: Cooking
Type: BOOK - Published: 2018-05-25 - Publisher: ABC-CLIO

This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. • Includes dozens of recipes that students and readers can test for themselves • Highlights and

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