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Scrapple - Philadelphia Does Not A Scrapple Make?
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 sandwich (thinner, more crunchy, not very soft on inside).Later in life I started asking more thoughtful, philosophical questions, such as why do we have scrapple, where did it come from and more importantly, "what's it made of"?Most people I've run across, who know what it is and have eaten it, either love it or hate it, with very few in between or indifferent.I've since come to learn that scrapple has been part of our Pennsylvania / Delaware Valley heritage for over 200 years. Even Benjamin Franklin wrote about it. And George Washington liked it, having been introduced to it by his Pennsylvania Dutch cook.  It was brought over by ... more

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