This article is about a scrap over scrapple. The latter has been a popular dish in the counties of Eastern Pennsylvania for nearly 200 years.
And now and for a long time Philadelphia has adopted scrapple as its very own. On the bills of fare of its restaurants you will find this item -“Philadelphia Scrapple, price—–.”
Scrapple is not an extravagant dish. It has followed the course of the sun with the progress of civilization from the eastern to the western seas- a dish that has added much to the sturdy American manhood of today.
Eat fried scrapple regularly, it is declared, and you will become a better husband and father, more devoted to your family, more contented and happy.
It provides a self-satisfying meal, and the man with scrapple stowed under his vest leaves the table convinced that all is well with the world- and above all is well with the world- and above all he is a better citizen made so by his favorite dish- scrapple.
A Reading man entered a Philadelphia restaurant and pinting to the bill of fare said to the waiter: “I see you have Philadelphia Scrapple. Where does it come from?”
“I don’t know sire”, was the reply. And that is just it, Nobody does and those who eat it there do not seem to care. They should at least know its origin.
Berks, Lehigh, Lancaster, Lebanon, Montgomery, and Schuykill counties are among the many leaders in scrapple production, but it is popular among gourmands all through the West. Delectable, delicious and healthful are some names that can be applied to it. Its consumers thrive on it. It has done much to create a feeling of happiness in the life of the family where it was served.
In Washington there is a large demand for scrapple. Whether the President ever ate it is not known. If not he has missed something.
The devotees of scrapple resent the idea of calling it “Philadelphia Scrapple.”
It has been suggested that the Historical Society of Berks County should take up the matter with the Philadelphia authorities. Let its people there eat all the scrapple for which they have an appetite, but not “Philadelphia Scrapple.”
As before stated the eastern section of the state has always produced scrapple for a vast territory but not Philadelphia. And why?
It is said that in early Philadelphia Benjamin Franklin would not have scrapple – he most likely discouraged anyone from bringing it into the city.
Benjamin Franklin and Conrad Weiser were at odds for a long period. Weiser lived in Berks County for many years and died here. he was the first Judge of the Courts in the county. As an interpreter and treaty maker with the Indians his fame was widespread. He represented Christopher Sauer, who printed a German newspaper in Philadelphia. Franklin published one in English. He made a few treaties with the Indians. Weiser made scores.
Some have suggested that the civic clubs in this section of the state might take a stand; declare for all the scrapple you can get- here, there and everywhere, including the Quaker City, but not under the name of “Philadelphia Scrapple.”
One enthusiast declares that the revolution was finally won only by the men fed on scrapple and that if they had more of it victory would have been easier and sooner.
We all know that if William Penn, who founded Philadelphia, had known of the dish he would have discouraged the people from eating it. He was an Englishman.
Meanwhile let us all eat scrapple and thrive on it as did our forefathers. Hurrah for scrapple, but honer to whom honor is due.
“How do you make scrapple?” hundreds may ask.
There is a general formula, which has helped to win victories for America in wars, and here is one:
Take wheat flour, buckwheat flour and water. To this add pudding meats, such as liver scraps, bits of “trimmings” from pigs heads, tongue, heart, and kidneys, and other parts of the animal. Boil these scraps together until they begin to jell and then add salt, pepper and seasonings to suit any taste- selected herbs are preferable. Then dip into containers.
There you have it and then the eating it is one of the most delightful tasks.
Image Source: http://www.mightysweet.com/mesohungry/2011/01/03/scrapple-breakfast-pork-scraps/06-scrapple/