Use the above window to search all fields. Otherwise, search individual fields below.
Please note: In many of the bibliographic records, MKI has not used umlauts (ä, ö, ü) or the letter ß. Try searching both for umlauts and for ae, oe, or ue, and ss.
| Format | Book Whole |
|---|---|
| Author, Monographic | Weaver, William Woys |
| Title, Monographic | Country Scrapple: An American Tradition |
| Place of Publication | Mechanicsburg, Pa. |
| Publisher | Stackpole Books |
| Date of Publication | 2003 |
| Extent of Work | xiv, 162 |
| Abstract | Includes bibliographical references (p. 137-155) and index.Donated by Roger and Kay Doran, Antigo, WI, 2008.Traces the European origins of an American culinary oddity, a "mush made from pork products [leftover from the butchering process] and cereal, which is then sliced and fried." While each immigrant group had its own scrapple recipe, the Pennsylvania Dutch version made from pork and cornmeal came to dominate the scene and holds its own as a regional favorite. Weaver documents recipes for the many regional American variations and explains the differences among them. Includes a listing of German museums with scrapple-related displays. |
| Notes | Illustrations by Signe Sundberg-Hall. Foreword by Chef Fritz Blank, Deux Cheminees, Philadelphia. |
| Call Number | MKI TX 749 W36 2003 |
| MKI Terms | Cookbooks/ Pennsylvania Germans/ Pennsylvania Dutch -- Social life and customs/ Food |