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Philadelphia Scrapple

Philadelphia Scrapple is fried slices of scrapple coated in flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Philadelphia Scrapple

Ingredients

Directions

Prepare

  1. Cut the scrapple into ¼‑inch thick slices.

  2. Dust the slices with flour.

Cook

  1. Heat a griddle and brush it lightly with no fat.

  2. Fry the slices on the griddle until golden brown on both sides.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Scrapple
Forms the main body of the dish and provides its savory, meaty flavor.
Flour
Forms a light dusting that helps the slices brown evenly and crisp on the surface.

The step that matters

Frying the slices until golden brown on both sides. Scrapple is already cooked and firm, so the goal is surface browning. Browning depends on dry, moderately hot contact with the griddle, so flipping only once and avoiding overcrowding helps the crust form evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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