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Everybody knows that scrapple is associated with the Pennsylvania Dutch. However, Habbersett's website (see External Links) says that it was invented by "Dutch", adding "who sailed from Holland," apparently in emphasis that they were not "Pennsylvania Dutch", which is to say, "actually from Germany" (Deutsch). The Habbersett's article also says it was invented in Chester County, not Lancaster County, which is most associated with the PD. Can anyone point to a reference, and I mean a really authoritative one, that this was not the case? What I'm asking is: is it a sort of urban legend that the Pennsylvania Dutch invented scrapple?-- BillFlis 10:32, 20 September 2006 (UTC)
The webpage note 11 references is no longer available. Nitpyck ( talk) 19:43, 25 February 2012 (UTC)
I see my change of May 2009 has been reversed. You wanted a source indicating that scrapple is German. Here is a copy of a text from 1869 on the subject. http://www.archive.org/stream/pennsylvaniadutc00gibbiala/pennsylvaniadutc00gibbiala_djvu.txt Kevinm1984 ( talk) 20:09, 2 September 2009 (UTC)
Unless the food contains at least some of the two main ingredients (cornmeal and pork scraps)it probably shouldn't be included. Nitpyck ( talk) 19:08, 3 July 2012 (UTC)
Why is hakarl included on this list? As far as I know it has no connection to scrapple at all. Flingonberry ( talk) 20:13, 20 February 2021 (UTC)
When I was young Scrapple was available in canned form, though I haven't seen it on the shelf in years and can't find any current makers. It tasted OK (for Scrapple) but looked uncomfortably like canned dog food. Saxophobia ( talk) 14:21, 3 April 2013 (UTC)
"the Habbersett's page says "Dutch ... from Holland". Please do not change to "German"... user-added note: the Pennsylvania Dutch were mostly from Germany and Switzerland but also from "the Low Countries" which does include modern Holland. Added-added note: not "Pennsylvania Dutch", they were real Dutch from HOLLAND; see article on New Netherland; the Pennsylvania Dutch came much later; added-added-added note: the Habbersett link is no longer there; I believe it was wrong to refer to the "Dutch ... from Holland," as scrapple has always been a German "Pennsylvania Deutsch" recipe and the Germans who settled in PA were mostly from the southwest of Germany and/or Switzerland"
Why are we using the Habbersett page as a source in any case? Not only does it not work, it doesn't meet our criteria at WP:RS. We should be using sources such as [1] (The Oxford Companion to American Food and Drink), [2] Dougweller ( talk) 21:44, 23 March 2014 (UTC)
I'm wondering if the lede needs to be clearer, and if saying Scrapple is a type of meat-and-grain sausage or meat-and-grain mush would be more clear than describing it simply as a mush? It's like goetta and haggis -- unique in that they're all ground- or scrap-meat and grain combinations that are deliberate dish-of-poverty substitutes for sausage. I think this should be maybe the first step in describing it to people who don't know what it is? valereee ( talk) 10:44, 15 July 2015 (UTC)
I had long assumed that the name was based on it being composed largely of pork scraps. However, this New York Times article seems to say differently: "WHEN the future Edward VII, then the Prince of Wales, visited this staid old city in 1860, he had a little trouble getting his bearings. During his stay, he reported later, 'I met a very large and interesting family named Scrapple, and I discovered a rather delicious native food that they call biddle.'"
While I shudder at anything calling scrapple "delicious", the source is otherwise reliable and adds "biddle" to the list of alternate names and implies that the name came from the family. However, the story is reminiscent of a guy I met, named "_______ Broccoli", who claimed that his great grandfather was the first person to sell broccoli in his town and the locals began calling it broccoli based on his name. (Broccolo means "cabbage flower", a rather unlikely coincidence.)
Thoughts, comments, sources, hints and allegations are welcome. - SummerPhD v2.0 14:41, 28 March 2016 (UTC)
If the entire head is used, then can one contract CJD from eating it? 66.82.144.144 ( talk) 10:27, 7 September 2016 (UTC)
User:Heteren added this text:"The dish is very similar to the Dutch dish Balkenbrij and the German dish Panhas, from where the Pennsylvania Dutch word 'Pannhaas' (literally meaning 'pan hare') is derived. 'Panhas' most likely is derived from 'pfann' (pan) and Harst, meaning 'fried meat'. Local variations have pigs blood added as thickener, turning the dish more towards black pudding<ref>'De Dikke Van Dam, Nijgh & Ditmar, Amsterdam 2006, ISBN 90 388 1435 6, Pages 67 - 68</ref>." (Note the author is Johannes van Dam}.
I'm pretty sure that this source doesn't discuss scrapple. I've asked Heteren for a quote from it to show it does. Meanwhile, see this source [6] which is based on the same book and discusses balkenbrij, saying it is also known as karboet, tuet or pannas and that "It is similar to American scrapple and closely related to German panhas (or pannas) and möppkenbrot." So this agrees with Heteren but although I very much love the website I'm not convinced it's a reliable source by our criteria.
So perhaps we can find a better source asserting this similarity. Meanwhile I'd still like Heteren's comments about the source added. @ SummerPhDv2.0: what do you think? Doug Weller talk 10:22, 22 January 2019 (UTC)
Johannes van Dam was the foremost food writer in the Netherlands until his death. He further was a much feared critic of restaurants. He has collected the largest know library of Dutch cook books. In 2005 he publish the Dikke van Dam, which is seen a 'the definitive' cook book on Dutch cuisine. The subject of Balkenbrij is discussed on Page 67 and 68 of the sixth edition, and scrapple is mentioned as simply being balkenbrij with the wheat is replaced by corn flour. I do not see how a source can be more reliable than this. Also I think this is a useless discussion, as balkenbrij is about 800 years old, eaten in just about the entire Europe, and scrapple is exactly the same but only with corn flower. Heteren ( talk) 10:43, 22 January 2019 (UTC)
The source Johannes van Dam, and basically any other source, states that scrapple is SIMILAR to the Dutch Balkenbrij and SIMILAR to the German panhas and SIMILAR to (even though a bit more distant) the Scottish/British haggis and black pudding. The origins of scrapple lie is the eastern boarder region of The Netherlands (the old Saxony, which is now Groningen, Drenthe, Gelderland, Limburg) and the western boarder of Germany, which is also the old Saxony and now Nordrhein-Westfahlen, Lower-Saxony and Bremen. But, Sweden, Denmark and Finland know versions of it as well, This rural area is for over 5000 years farming area where crops are harvested and animals where being kept. When animals are slaughtered before the winter all bits where used. The Dutch 'Balkenbrij' (balk = stomach, brij = porridge) is originally an animal's stomach filled with offal and then cooked, but it can also be a pigs head being cooked in water. The offal or pigs head is removed from the broth and made into products liverwurst and 'zure zult' or 'hoofdkaas', which translates to 'head cheese' or 'brawn', and with vinegar added 'souse'. The remaining broth is thickened with wheat and poured into a bowl. Slices of this are than fried in a pan and eaten with bread. The more rich a farmer was the more meat was left in the balkenbrij/panhas. The northern part of the Dutch/German boarder added raisins or plum (white balkenbrij/panhas), the southern region added blood (dark balkenbrij/panhas). In the end, all these products from different countries are the same: a meat jelly, with more or less meat left in, that is either eaten straight (brawn), or fried. Scrapple is exactly the same as balkenbrij/panhas, but mostly with the wheat replaced by corn. This makes scrapple a bit less firm when fried. Dutch sources for this are the aforementioned 'Dikke van Dam', 'Eten door de eeuwen' by renowned author Wina Born (1989, ISBN 9789024645473), 'Het ultieme recept' by Torgny Lindgren (2005, ISBN 90-234-1770-4). Google Balkenbrij or panhas and you get 100's of links. Ps Balkenbrij is hardly eaten anymore in the Netherlands, and also not available anymore from Dutch butchers. There is one restaurant in Amsterdam 'Rijssel' that serves it during winter season, and they have uploaded clip on how to make it on Youtube: https://www.youtube.com/watch?v=ltYq9CFC1LQ . Heteren ( talk) 09:19, 23 January 2019 (UTC)
Yes, panhas is originally European.
This article, however, is about scrapple, which is a variety of panhas originating in the United States. The sources cited make this clear. If you disagree, I invite you to consider where Europeans would have gotten cornmeal. No cornmeal, no scrapple. - SummerPhD v2.0 17:30, 17 June 2019 (UTC)
"everything but the oink" is mentioned two times in the Wiki page. Maybe someone should decide which instance to remove and keep only one.
My grandpa used to say they used every part of the pig - "everything but the squeal" — Preceding unsigned comment added by 44mm16cm ( talk • contribs) 06:20, 23 July 2020 (UTC)
I say it should stay under Composition but not the intro. I grew up in southern Delaware but never heard the phrase. Penguinmlle ( talk) 16:48, 19 September 2020 (UTC)