 Plate of scrapple, unbrowned (left) and browned (right) | |
| Alternative names | Pannhaas,[1][2] Pon haus, Krepples |
|---|---|
| Type | Mush |
| Place of origin | United States |
| Region or state | Southern Mid-Atlantic states |
| Main ingredients | mush of pork, cornmeal, flour, buckwheat flour, spices |
| 119 per 2 ounces kcal | |
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.
Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scraps of meat left over from butchering not otherwise used or sold were made into scrapple to avoid waste.
More broadly, scrapple is primarily eaten in the southern Mid-Atlantic areas of the United States (Delaware, Maryland, South Jersey, Pennsylvania, Virginia, North Carolina, and Washington, D.C.).
- ^ Pennsylvania Folklife 22. Pennsylvania Dutch Folklore Center. 1972. Retrieved May 30, 2014.
- ^ a b Food in Colonial and Federal America. Greenwood Publishing Group, 2005. 2005. ISBN 9780313329883. Retrieved May 30, 2014.
- ^ Pennsylvania Folklife 22. Pennsylvania Dutch Folklore Center. 1972. Retrieved May 30, 2014.