Scrapple, cooked
Common food
Photo: Wikipedia
Scrapple is a savory Pennsylvania Dutch pan-fry staple made from pork scraps and trimmings combined with cornmeal and wheat flour, formed into a loaf, sliced, and crisped in a skillet. Its texture is a delightful contrast: a crunchy, golden-brown exterior giving way to a soft, grainy interior with a rich, meaty, and subtly spiced flavor. Nutritionally, it's a calorie-dense food providing substantial protein and fat, but very little fiber.
Calorie split: 15% protein · 26% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People love scrapple for its uniquely savory, crispy-on-the-outside, creamy-on-the-inside texture and its deep, comforting, meaty flavor that's perfect for breakfast. It's a beloved cultural icon in the Mid-Atlantic U.S., representing hearty, resourceful home cooking.
⚠️ Watch-outs & how to enjoy it better
Scrapple is high in sodium and saturated fat, making it a less ideal choice for those monitoring heart health or blood pressure. To counteract this, pair a small portion with fiber-rich sides like sautéed greens or a fresh fruit salad, and ensure the rest of your day's meals are lower in sodium and saturated fat.
Key benefits
- High-quality protein source from pork.
- Provides essential B vitamins like thiamine and niacin.
- Offers a quick, savory energy boost from its fat and carb content.
- A traditional, no-waste method of using the whole animal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic test for a well-made scrapple is that it should hold its shape when sliced thin but become tender enough to cut with a fork once pan-fried to a crisp.
Full nutrition (USDA data · scales with serving)
| Water | 60.1 g |
| Energy | 227 kcal |
| Protein | 8.6 g |
| Total lipid (fat) | 14.8 g |
| Carbohydrate, by difference | 15.0 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 0.21 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 61.0 mg |
| Potassium, K | 143 mg |
| Sodium, Na | 385 mg |
| Zinc, Zn | 0.85 mg |
| Copper, Cu | 0.21 mg |
| Selenium, Se | 18.5 ug |
| Vitamin C, total ascorbic acid | 1.3 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.23 mg |
| Niacin | 1.8 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 73.2 mg |
| Vitamin B-12 | 0.23 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 499 ug |
| Retinol | 499 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.16 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 3.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.18 g |
| SFA 16:0 | 3.2 g |
| SFA 18:0 | 1.6 g |
| Fatty acids, total monounsaturated | 6.5 g |
| MUFA 16:1 | 0.42 g |
| MUFA 18:1 | 6.0 g |
| MUFA 20:1 | 0.11 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.8 g |
| PUFA 18:2 | 1.4 g |
| PUFA 18:3 | 0.28 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 52.0 mg |
FAQ
Is scrapple the same as livermush?
They are very similar regional variants. Scrapple is primarily associated with Pennsylvania and uses a cornmeal mush base, while livermush (popular in the Carolinas) contains a higher proportion of liver in the meat mixture.
How do you get the perfect crispy crust?
The key is to slice it about 1/4-inch thick, pat it very dry, and fry it in a hot skillet with a little oil or butter over medium-high heat until deeply golden and crisp on each side, about 3-4 minutes per side.
What does scrapple taste like?
It has a mild, savory, pork-forward flavor, often seasoned with sage, black pepper, and thyme. The taste is often compared to a dense, cornmeal-based sausage patty.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.27 kcal/g · 15% calories from protein · 0.3 g fiber · 0.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.69 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.