Country Scrapple: Panhaus recipe An American Tradition
The author did a great job describing the story underlying the struggle. As far as I know, it is very accurate. William Voise Weaver traces the origins of American culinary oddity to Country Scrapple. Few Americans of the twenty-first century recall a flap of their ancestors, a hearty mixture of seasoned minced meat and grain, which made tasty waste left after cutting.
William Voise Weaver traces the origins of panhaus recipe American culinary oddity to Country Scrapple. Few Americans of the twenty-first century recall a flap of their ancestors, a hearty mixture of seasoned minced meat and grain, which made tasty waste left after cutting. Served in sliced and fried ankle farming families in the dark winter months. Each immigrant group had its own scraping recipe, and the Dutch version of Pennsylvania, made from pork and cornmeal, began to dominate the scene. Ohio still enjoys Goetta, which replaces oats with corn. Weaver documents recipes for many regional American variations and deftly explains the differences between panhaus recipe them. The book even has a catalog of German museums with exhibits related to trash. Comprehensive bibliography of documents of written sources. Mark Noblauch
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