According to the article coriander is used in the eastern counties (Berks, Lehigh and Northampton) of the Deitscherei whereas in the more westerly counties, like Lancaster and York, sage is the tradition.
Source: The Historian – Scrapple: ‘Flower of Flavors’
“In a large kettle or farmer’s boiler, over a good fire, cook pork bones, heart, liver and any other meat until the meat falls off the bones. Stir often. Dip meat out and onto a tray and let it cool until it can be picked off the bones. Sort meat from bones; discard bones and grind meat. Dip broth from kettle and strain to remove any bones. Measure the broth. Lower the fire. Combine:
• 1/2 part ground meat
• 1/2 part broth
• 1/8 pound pepper to taste
• 2-3 tablespoons salt
• Handful of coriander
• Extra hog fat if pork is lean
• 4 pounds cornmeal added when the above is hot
Heat to boiling and cook 15 minutes, stirring constantly. Add six pounds of buckwheat flour gradually (sprinkle by hand slowly and stir so lumps do not form). Cook until boiling. Add whole wheat flour as needed to thicken. Entire contents will separate from sides of pot. Quickly scoop scrapple onto pans and let cool.”
Follow the link below for two more hot bacon dressing recipes as well as one for peanut roll eggs and peanut butter eggs.
1/4 lb. bacon
7 Tbsps. sugar
1 Tbsp. ...
→ Lehigh Valley Heritage Museum digging into shoofly pie folklore - lehighvalleylive.com.
William Woys Weaver, author of "As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine" will be ...
→ Lucky pork and sauerkraut recipes to make for New Year's Day - PennLive.com
Follow the link for three recipes that will help bring secure your fortune for 2015.
In the Pennsylfaanisch Deitsch dialect this popular dish is known as hinkelbottboi.
Susan Donecker of York, Pa., got this recipe from her grandmother Effie Meyers, of German descent, who got it from her ...
→ Scrapple Is One of the Crucial American Meats - Esquire.
This guy is crazy about scrapple and not ashamed to write about it!
The less you know about its making, the better ...
→ Mount Wolf woman's shoofly pie best in Pennsylvania with recipe - York Dispatch
Beating out 31 other competitors, York County resident Bonnie Billet won the blue ribbon for best pie ...
→ Festive post-pub noshtastic neckfiller: HEARTY HOG MAW - The Register
Hogmaw is a dish with ancient origins in southwest Germany and Alsace that was brought over with the 18th century German immigrants ...
2 cups milk
1 yeast cake, dissolved in
1 cup warm water
1 cup sugar
1/4 teaspoon salt
6 or 7 cups flour
3 eggs, well beaten
1/2 teaspoon nutmeg
1/4 cup melted butter
Scald the milk and set ...
Hot Bacon Dressing Recipe and More…
Lehigh Valley Heritage Museum digging into shoofly pie folklore
Lucky pork and sauerkraut recipes to make for New Year’s Day
Recipe for Pennsylvania Dutch chicken pot pie
Scrapple Is One of the Crucial American Meats
Mount Wolf woman’s shoofly pie best in Pennsylvania (with recipe)
How to make Hogmaw (G’fillte Seimawe)