Puddin'

In the Frederick, MD and Lancaster, PA areas with a strong German heritage, scrapple and pudding is sold by butchers. While I have eaten scrapple all my life, I never tried pudding, or meat pan pudding.

Home cooks in the past put bits and scraps of pork in a container and covered with grease/fat after each addition. It was a means of combining scraps and to preserve until ready to use. Now, butchers put small pieces into an aluminum loaf pan and cover it all at once.

Older folks cook down the puddin' and serve it over hominy, waffles, toast or fried potatoes, or make into a pie. It can be topped with King Syrup or syrup. Although pudding looks like scrapple, it does not fry as a solid piece, but as small pieces in melted fat. Pudding can be cooked in a steamer insert with the fat dripping into the water.

©2011 Patricia Bixler Reber
hearthcook.com