Country Scrapple
William Woys Weaver traces the origins of an American culinary oddity inCountry Scrapple.Few twenty-first-century Americans recall their forebears' scrapple, a hearty mixture of seasoned ground meat and grain that made delicious the scraps left over from butchering. Served sliced and fried, scrapple fed farm families heartily through dark winter months. Each immigrant group had its own scrapple recipe, and the Pennsylvania Dutch version made from pork and cornmeal came to dominate the scene. Ohioans still revel ingoetta,which substitutes oats for corn. Weaver documents recipes for the many regional American variations and deftly explains the differences among them. The book even has a directory of German museums with scrapple-related displays. A comprehensive bibliography documents written sources.Mark KnoblauchCopyright © American Library Association. All rights reserved