pennsylvania dutch: Scrapple - Philadelphia Does Not A Scrapple Make? - 03/02/08 04:32 PM
I grew up in Chester County and so I had the regular experience of eating scrapple with eggs for breakfast and sometimes for lunch (in a sandwich) and I vaguely remember even a few times for dinner.It was usually served thinly sliced, about a quarter inch or slightly more in thickness and grilled to a thin dark golden brown crust on the surface, but still a little soft on the inside.  I would eat it usually plain or with ketchup.  During that time of my life, I was not aware of, nor concerned about, what scrapple was made of -- just that it tasted good, especially with eggs "over easy" or as a … (2 comments)

 

Larry Yerkes

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