Pons Haus (Scrapple)
Recipe from Eulie Davis. Printed in the Knik Arm Courier in 1961.
Three pounds lean pork (preferably shoulder)
Cover with water. Boil until tender. Remove from broth. Grind in meat grinder (fine).
Replace in broth. Salt to taste. Bring to rolling boil. Add yellow cornmeal until thickened to consistency of cooked cereal.
Boil 15 to 20 minutes. Remove from heat. Pour into loaf pan. Cool.
Slice and fry until brown. Serve with butter for breakfast.
Generally served for breakfast and is still popular in Pennsylvania Dutch country. Chugiak’s Jinny Kirk recalls that often when her Pennsylvania relatives visited, the “hostess gift” was often a package of Scrapple.