It's meat pudding with pancakes he recalls from his childhood

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Your Food Column, Rebecca Sodergren ["Flipping for pancakes on Saturday," Food & Flavor, June 2 and post-gazette.com/food], brought back childhood memories of pudding and pancakes for dinner, but no onions; horseradish instead. You failed to tell your readers that pudding is a meat dish, not something chocolate or vanilla.

I was raised in rural York, Pa. Pudding is one of the products from butchering a pig. After the pig was dressed and boned, the bones, organs and head were put into a cast-iron kettle over an open fire. After everything was cooked tender, the bones were removed, the broth strained, and any meat and organs were ground up. The broth would be reduced, some of the ground meat added, and thickened with corn meal and buckwheat flour to make "scrapple." The remainder of the ground meat would be returned to the kettle with some freshly processed lard and cooked until all the moisture was removed -- that is pudding.

We'd put it into crocks, put an inch of lard over the top and put the crocks into the cold cellar until we wanted to use it. Scrape off the lard and dig out a chunk and heat it until the meat mixture melted and was hot. With the seasoned lard, you didn't need to butter your pancakes. The onions or horseradish cut the richness/fat of the pudding meat. You can still buy pudding at butcher shops in Central Pennsylvania.

Haven't had pudding for a few years. I still like souse or pig's feet jelly as we called it.

Thanks for the article.

PASTOR DON GREEN
McCandless

I want to thank you for your article about the Farmers' Market Nutrition Program [for seniors, "Get your free produce here!" by Bob Batz Jr., Food & Flavor May 26 and post-gazette.com/food] and to let your readers know that there is another source for fresh, local fruits and vegetables.

The Greater Pittsburgh Community Food Bank's Farm Stand Project began in 1993 with a mission to make fresh, local produce more available in low-income neighborhoods traditionally underserved by full-service grocery stores. In addition, it gave recipients of public program benefits (FMNP, SNAP, etc.) a place to spend those benefits on healthy food.

Unlike farmers markets, where the farmer comes to the market to sell, we go to the farmers and purchase produce and then deliver it to the farm stands. The Food Bank complements the produce for sale with nutrition education to encourage healthy eating, including monthly cooking demonstrations and sampling using local produce. Farm stands can accept payment in cash, EBT, WIC and Senior Farmer's Market Nutrition Program vouchers and are open to the public. Anyone can shop at the farm stands!

This season we will operate 14 farm stands in low-income communities in Pittsburgh and the Mon Valley. Each farm stand is open once a week from June through November. The farm stand schedule is published online at post-gazette.com/food, and it is available online at the Pennsylvania Department of Agriculture's website.

VICKI LISH
Farm stand specialist, Greater Pittsburgh Community Food Bank, Duquesne


Send feedback to food@post-gazette.com or mail to Food at the Pittsburgh Post-Gazette, 34 Blvd. of the Allies, Pittsburgh, PA 15222.


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