Read Anywhere and on Any Device!

Subscribe to Read | $0.00

Join today and start reading your favorite books for Free!

Create Free Account

Quick and Easy Sign Up!

It takes less then 1 minute to sign up, then you can enjoy Unlimited eBooks.

Sign Up Browse

Popular Genres

Read Anywhere and on Any Device!

  • Download on iOS
  • Download on Android
  • Download on iOS

Country Scrapple: An American Tradition

Country Scrapple: An American Tradition

Fritz Blank
4/5 ( ratings)
Read Download
The original purpose of scrapple was to make use of leftovers from butchering, but today it is a regional favourite in Philadelphia, Pennsylvania Dutch Country, and, in varying forms and names, throughout the nation. Scrapple is typically a mush made from pig meat and cereal, which is then sliced and fried. This book by internationally renowned food historian Weaver explores the European origins of the dish, traces its evolution in American kitchens and restaurants, discusses cooking techniques and terminology, and offers an assortment of recipes, from the oldest surviving example to recent variations using nuts, venison, turkey, or Italian sausage. Recipes for scrapple condiments are also included.
Language
English
Pages
162
Format
Hardcover
Publisher
Stackpole Books
Release
August 01, 2003
ISBN
081170064X
ISBN 13
9780811700641

Country Scrapple: An American Tradition

Fritz Blank
4/5 ( ratings)
Read Download
The original purpose of scrapple was to make use of leftovers from butchering, but today it is a regional favourite in Philadelphia, Pennsylvania Dutch Country, and, in varying forms and names, throughout the nation. Scrapple is typically a mush made from pig meat and cereal, which is then sliced and fried. This book by internationally renowned food historian Weaver explores the European origins of the dish, traces its evolution in American kitchens and restaurants, discusses cooking techniques and terminology, and offers an assortment of recipes, from the oldest surviving example to recent variations using nuts, venison, turkey, or Italian sausage. Recipes for scrapple condiments are also included.
Language
English
Pages
162
Format
Hardcover
Publisher
Stackpole Books
Release
August 01, 2003
ISBN
081170064X
ISBN 13
9780811700641

More books from Fritz Blank

Rate this book!

Write a review?

loader