American food began to distinguish itself from its European and British origins at the end of the 18th century. Cooks were creating new recipes reflecting the use of the continent's many native ingredients, such as cranberries, maize and squash. There was soon an abundant and varied American cuisine.
Scrapple is a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often with buckwheat flour, and spices. The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries.
In 17th and 18th century Europe grain was used mainly to bake bread. Americans however had enough land to feed their grain to animals, then eat the animals, instead of the grain. Pigs in particular were kept in abundance, their meat could easily be preserved as bacon, ham, or salt pork.
The day began with breakfast, then dinner, the main meal was taken midway through the afternoon and there was a simple supper in the evening. Dinner generally had two courses, each of which combined meat, fish, puddings, vegetables, savory and sweet pies with jellies, preserves and pickles. By the end of the century the courses became more recognizable most of the meat dishes being served in the first course and sweet dishes such as the popular apple pie, fruit, and cheese for the second course.
After an typical American colonial dinner, wine was served, which was the signal for the ladies to leave, lest they be offended by the chance of a vulgar remark caused by the free flow of the alcoholic beverage.
Scrapple is a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often with buckwheat flour, and spices. The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries.
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| A plate of scrapple. By Stu Spivack - Made by author |
In 17th and 18th century Europe grain was used mainly to bake bread. Americans however had enough land to feed their grain to animals, then eat the animals, instead of the grain. Pigs in particular were kept in abundance, their meat could easily be preserved as bacon, ham, or salt pork.
The day began with breakfast, then dinner, the main meal was taken midway through the afternoon and there was a simple supper in the evening. Dinner generally had two courses, each of which combined meat, fish, puddings, vegetables, savory and sweet pies with jellies, preserves and pickles. By the end of the century the courses became more recognizable most of the meat dishes being served in the first course and sweet dishes such as the popular apple pie, fruit, and cheese for the second course.
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| Apple pie. By Dan Parsons - https://www.flickr.com/ |
After an typical American colonial dinner, wine was served, which was the signal for the ladies to leave, lest they be offended by the chance of a vulgar remark caused by the free flow of the alcoholic beverage.
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