Scrapple

By Ken Pidcock

My father used to make us something, which fellow Pennsylvanians may also remember, that would be quite appropriate for those who need their food pureed.

He would prepare separately mashed potatoes, creamed corn and fried scrapple (known in some parts as "pudding"). When served, we would smash it all together and eat it as a big pile. Quite filling and not at all bland.

The URL of this page is http://www.lib.uchicago.edu/~rd13/hd/scrapple.html

Converted to HTML by Renette Davis with permission from Kenny Pidcock. Send comments for Renette to: rd13@midway.uchicago.edu and comments for Kenny to kpidcoc@wilkes1.wilkes.edu

Last updated: March 21, 1997

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