


Cookbook: Pennsylvania Scrapple, A Delectable History
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M251S
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Friday, May 29
Cookbook: Pennsylvania Scrapple, A Delectable HistoryAn 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 originating broth, cornmeal and buckwheat flour. Crispy slabs of scrapple sustained regional ancestors through frigid winter
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Both convenient and sturdy...great for serving lunch and dinner...the smaller plates are great for dessert or breakfast (toast, muffins, quiche)
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Reviewed in the United States on February 23, 2025
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Plates are not coated so not suitable for anything wet.
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Reviewed in the United States on March 26, 2026
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ALWAYS A GOOD CHOICE
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The size, quality and quantity are all favored. The design is also creative.
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