SCRAPPLE

SCRAPPLE

What's in it, cornmeal, wheat flour, salt, lots of spices, lard, hog fat, jowls, snouts, ears, livers, hearts, and skin, all ground to a pulp, cooked to a meat mush, looks lke oatmeal, then cooled to form a gray meat brick. Where is it eaten, Delaware, Maryland, Virginia, Pennsylvania, New Jersey and North Carolina.

There are four scrapple plants in Delaware, RAPA in Bridgeville, Kirby Holloway in

Harrington, Hughes in Felton, Milton Scrapple in Milton which produce more than 6 million pounds of scrapple each year. Delaware has a festival for it at Bridgeville every year, Apple

Scrapple Weekend. Here contestants turn two pound bricks of scrapple into sunflowers, banjos and sculptures unheard of. It is said to be German, brought to America by the Dutch farmer of Pennsylvania. Som like it splashed with ketchup or honey, others just like it hot out of the iron skillet. Producer say scrapple appeal is creeping away to California , Texas and Minnisota as easterners move about the country. What maker have to do is list everything in it on the package.

The oink is not allowed, nor is the tail. With the snout there is a stronger taste.

Every week some 2500 pounds of scrapple are cooked at Milton Scrapple Company

from pork from Smithfield Virginia in cast iron cauldrons , cooked at 180 degree for 90 minutes,

then in goes the cornmeal, wheat flour, salt and Leggs Old Plantation seasonings. The mixture will make one sneeze. Then it's time for 'dipping, the last of the five hour process. Now it is set overnight in coolers after to be sliced and packaged.

Helens Famous Sausage House in Smyrna makes subs with scrapple, cheese lettuce, tomato, pickle and peppers. A two ounce slice of scrapple has 130 calories and 9 grams of fat. Apple

Scrapple pie did not go over very well.

Abstract; Wednesday, October 7, 1998 Wilmington News Journal.