Scrapple, it's what's for breakfast.
Everyone loves vintage wank, and everyone loves food wank. So what happens when we mix the two of them together?

Pure Gold.

In thoroughly modern fashion, EPICURE’s recipe was almost immediately wikified. PORCUPINE warned against over-frying the scrapple, A HOUSEKEEPER swapped in Graham flour, and MIDDLETOWN gave her method for removing excess grease.

Only PHYSICIAN seemed content with the dish as it was, calling it “a positive luxury, throwing the Frenchman’s pâté de foie gras entirely into the shade.”

As always, the haters far outnumbered the fans: One reader declared that he’d just as soon fry bread in lard and eat it than partake in what others called an “abominable mess,” a “culinary fraud upon the stomach” and a great way to contract trichinosis.

Many thanks to the NY Times for the excellent wank report article.