Lost German Recipe

by Debbi Howard
(Juneau, AK)

We are not sure on the spelling of the recipe name.

This is a recipe that my grandmother made. The recipe died with her. My mother is now aging and wants to eat this dish one last time.

This is what my mother remembers. Many meats were ground and cooked individually on the stove. After they were cooked, they were mixed together in a pot of thickening cornmeal and cooked until very thick.

The mixture was put into breadpans and lard was poured on top to preserve it. It was then refrigerated. It was later sliced and fried.

It was considered a poor man's dish and the meats used were dependent on what was available, but these are some of them we remember.

Beef heart, pork sausage, chicken gizzards, ground beef.

We appreciate your assistance in making Mom's wish come true. THANK YOU!

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Aug 15, 2011
Cornmeal Pan Haus or Scrapple
by: S1 - Snoozie

Last Sunday I worked hard typing in the recipe that I found in an old PA Dutch Cookbook that I bought years ago in Lancaster County,PA.
I found three variations: 1. Pan Haus made as you describe with all cornmeal and hog's head/ meats 2. Buckwheat Scrapple made with a mix of cornmeal and buckwheat flower with meats and 3.Oat Scrapple made with oats, pork and other meats. All poured into bread loaf pans, sliced, pan fried.
I thought that I submitted the recipe correctly but now I cannot find it on the site. Have you seen it yet??

Aug 13, 2011
by: Anonymous


Aug 13, 2011
by: S1

What you describe sounds a lot like what the Pennsylvania Dutch call 'scrapple'. It is sold regularly at the grocery store pre-made in the State of Pennsylvania. I don't know where you live if you could drive there or maybe it could be sent in a cold pack via the mail. Google 'scrapple' 'Pennsylvania Dutch recipes' (the PA Dutch were really PA Deutche anyways not Dutch). Good luck. Some slice it thicker and pan brown it but my mom sliced it thin and fried it dark and crispy. Then served
it with apple butter and fried eggs. Yum! Good luck.

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Zachary - USA
Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!