Traditional dish made from meat scraps or offal, known as pudding that is formed into a loaf and baked. Scrapple is noted for its odd appearance and distinctive odor; in addition to its traditional accompaniment of mustard, scrapple is often served with potatoes or fries.
Known for being greasy yet dry, it is considered by some people to be an acquired taste. The dish was created in 1851 when John James Ingalls (1810–1863) combined cornmeal and hog scraps left over from butchering into a pancake-like mixture, fried it in lard, pressed it into shape, and let it bake overnight. This process has not changed significantly since then.
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