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Pennsylvania Dutch dish
Answer for the clue "Pennsylvania Dutch dish ", 8 letters:
scrapple
Alternative clues for the word scrapple
Word definitions for scrapple in dictionaries
Douglas Harper's Etymology Dictionary
Word definitions in Douglas Harper's Etymology Dictionary
"scraps of pork and cornmeal seasoned, boiled, and pressed into large cakes," 1850, probably a diminutive form of scrap (n.1). Noted especially, and perhaps originally, as a regional favorite dish in and around Philadelphia, Pennsylvania.
Wiktionary
Word definitions in Wiktionary
Etymology 1 n. A tool for scrape. Etymology 2 n. (context US Appalachia Blue Ridge English) A mush of pork scraps, particularly head parts, and cornmeal or flour, which is boiled and poured into a mold, where the rendered gelatinous broth from cooking jells ...
Wikipedia
Word definitions in Wikipedia
Scrapple , also known by the Pennsylvania Dutch name panhaas or "pan rabbit," is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour , often buckwheat flour, and spices. The mush is formed into a semi-solid congealed ...
The Collaborative International Dictionary
Word definitions in The Collaborative International Dictionary
Scrapple \Scrap"ple\, n. [Dim. of scrap.] An article of food made by boiling together bits or scraps of meat, usually pork, and flour or Indian meal.
Usage examples of scrapple.
The most delicious way to eat it, Fisher writes, is by taking some slices of the solidified mass and frying them like scrapple.
I tell her I want dry toast and more coffee, and Jinx tells her he wants a couple eggs, sunny-side up, and the scrapple.
The twenty large flat scrapple pans were stacked, each filled nearly to the brim with a grayish delicacy hidden beneath a protecting layer of rich yellow fat.