Scrapple has long been a staple in my house.
My
Joy of Cooking cookbook from 1967 gives a recipe for "Pork Scrapple or Goetta."
I won't supply the details, but an introduction to the recipe says, "If you use corn meal, call it scrapple. If you use oats, call it Goetta."
In my house, it's virtually always eaten with apple butter as a condiment!
SWR
