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It is a breakfast food made from flour (cornmeal and/or wheat), seasoning, water and parts of the pig not used otherwise, such as pigs’ livers, hearts, tongues and skins. It has been popular in the Philadelphia-area since colonial times. Source: Weaver, William Woys. Country Scrapple: An American Tradition. Mechanicsburg, PA: Stackpole Books, 2003.
