Pennsylvania Dutch Cooking E-Book

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• Herausgeber: Science & Technology Publishing
• Kategorie: Geisteswissenschaft
• Sprache: Englisch

Seitenzahl: 97

Veröffentlichungsjahr: 2025

Beschreibung

Pennsylvania Dutch Cooking is a classic culinary collection that delves into the rich and flavorful traditions of the Pennsylvania Dutch, a group known for their hearty, home-style fare rooted in German heritage. This book offers a comprehensive array of authentic recipes passed down through generations, capturing the essence of rural life and the spirit of community gatherings. Readers will discover detailed instructions for preparing traditional dishes such as scrapple, shoofly pie, chicken pot pie, apple butter, and sauerkraut, as well as a variety of breads, cakes, cookies, and preserves that showcase the region’s agricultural bounty. Beyond recipes, Pennsylvania Dutch Cooking provides insights into the customs, celebrations, and daily routines of the Pennsylvania Dutch people, highlighting the importance of food in their culture. The book is organized for easy reference, with sections dedicated to soups, meats, vegetables, desserts, and more, making it a valuable resource for both novice cooks and seasoned chefs interested in exploring regional American cuisine. With its straightforward instructions and emphasis on wholesome, locally sourced ingredients, this book invites readers to experience the warmth and hospitality of Pennsylvania Dutch kitchens, preserving a unique culinary legacy for future generations.

Leseprobe

PROVEN RECIPES FOR TRADITIONAL PENNSYLVANIA Dutch FOODS

PENNSYLVANIA Dutch COOKERY

Salads

FRUIT SALAD DRESSING

BEET AND APPLE SALAD

A GOOD PENNSYLVANIA DUTCH SALAD DRESSING

PEPPER CABBAGE

POTATO SALAD DRESSING

BEAN SALAD

DANDELION SALAD

PENNSYLVANIA COLE SLAW

DEVILED EGGS

HOT DUTCH POTATO SALAD

HOT SLAW

CUCUMBER SALAD

Soups

PHILADELPHIA PEPPER POT

DUMPLINGS (Spaetzle)

CORN CHOWDER

EGG NOODLES

DUTCH COUNTRY BEAN SOUP

SPLIT PEA SOUP

VEGETABLE SOUP

MEAT FILLING FOR NOODLES

EGG BALLS FOR SOUP

SPINACH FILLING FOR NOODLES

SALSIFY OR VEGETABLE OYSTER SOUP

BEEF SOUP WITH DUMPLINGS

POTATO SOUP (Gruumbier Suupe)

CHICKEN CORN SOUP

CORN SOUP WITH RIVELS

CHICKEN NOODLE SOUP

Main Dishes

CREAMED CABBAGE and DRIED BEEF

DUTCH NOODLE CHEESE RING

POTATO FILLING

DUTCH CABBAGE ROLLS

DUCK UN KRAUT

PORK POT PIE WITH DUMPLINGS

SAUERBRATEN

HORSERADISH SAUCE For Boiled beef or Corned beef

SCHNITZEL MEAT

CHICKEN POT PIE

HAM AND NOODLES IN CASSEROLE

CHICKEN FRICASSEE

BEEF POT PIE

PENNSYLVANIA DUTCH BEEF WITH ONIONS

WIENER SCHNITZEL (Veal Cutlet)

HAMBURGER DINNER

CHICKEN BAKED IN CREAM

DUTCH MEAT LOAF

LIVER NOODLES (Leberknoedel)

STUFFED PEPPERS

MEAT PIE

STUFFED ACORN SQUASH

BAKED SPARERIBS AND SAUERKRAUT with Dumplings

SOUSE

PORK AND KRAUT (Speck Un Kraut)

MOCK DUCK

HOG MAW

SCHNITZ UN KNEPP

HAM AND GREEN BEANS

SAUSAGE PATTIES

DUTCH MEAT ROLLS (Boova Shenkel)

SCRAPPLE

PENNSYLVANIA DUTCH CHICKEN AND OYSTER PIE

Vegetable Dishes

LANCASTER COUNTY BAKED CORN

SEVEN-MINUTE CABBAGE

SCALLOPED SWEET POTATOES AND APPLES

SWEET POTATO CROQUETTES

SCHNITZEL BEANS

FRIED TOMATOES

PARSNIP PATTIES

SCALLOPED POTATOES

FRIED EGG PLANT

SWEET AND SOUR BEETS

SCALLOPED TOMATOES

DUTCH POTATO CROQUETTES

RED CABBAGE (Rote Kraut)

SCALLOPED SPINACH

FRESH PEAS AND NEW POTATOES

CORN PUDDING

SWEET AND SOUR CELERY

HOME BAKED BEANS

CABBAGE, SWEET AND SOUR

CORN FRITTERS

HASHED BROWN POTATOES

BAKED LIMA BEANS

Pancakes and Fritters

APPLE RING FRITTERS

SOUR CHERRY FRITTERS

CORN MEAL GRIDDLE CAKES

CORN FRITTERS

OLD-FASHIONED FLANNEL CAKES

FRIED CORN MEAL MUSH

PEACH FRITTERS

GERMAN EGG PANCAKES

POTATO PANCAKES

Doughnuts

POTATO DOUGHNUTS

BLUEBERRY MUFFINS

JOHNNY CAKE

BRAN MUFFINS

BACON MUFFINS

FASTNACHTS—Raised Doughnuts

CRULLERS

TANGLE BRITCHES An old York County Recipe

SHOO-FLY PIE

GRANDMA’S CRUMB OR SUGAR PIE

FUNNEL CAKES (Drechter Kuche)

SALLY LUNN

QUICK COFFEE CAKE

Sweets and Rolls

LITTLE COFFEE CAKES (Kleina Kaffee Kuchen)

BUTTER SEMMELS

SWEET ROLL DOUGH

CRUMB CAKE

DUTCH STICKY BUNS

COFFEE CAKE (Kaffee Kuchen)

Cakes

SPONGE CAKE

SCRIPTURE CAKE

SPICE LAYER CAKE

GRANDMOTHER’S MOLASSES CAKE

WALNUT GINGERBREAD

APPLE SAUCE CAKE

NUT CAKE

Cookies

ANISE COOKIES

FRUIT AND NUT COOKIES

CINNAMON WAFFLES (Zimmet waffles)

MORAVIAN CHRISTMAS COOKIES

DUTCH ALMOND COOKIES

SAND TARTS

WALNUT KISSES

WALNUT ROCKS

LEBKUCHEN

CHRISTMAS BUTTER COOKIES

ALMOND MACAROONS

SUGAR CAKES

HICKORY NUT KISSES

“BELSNICKEL” CHRISTMAS CAKES

GINGER COOKIES—GINGERBREAD MEN

PFEFFERNUSSE

MORAVIAN DARK COOKIES

Pies

PUMPKIN PIE

LEMON CUSTARD PIE

PENNSYLVANIA DUTCH SOUR CHERRY PIE

RIVEL (CRUMB) PIE

SOUR CREAM RAISIN PIE

CREAM RASPBERRY PIE

PASTRY HINT

MONTGOMERY PIE

APPLE CRUMB PIE

BLACK WALNUT PIE

FUNERAL PIE

COTTAGE CHEESE PIE

APPLE BUTTER PIE

CURRANT AND RED RASPBERRY PIE

SCHNITZ PIE (Dried apples)

RHUBARB PIE

Desserts

STEAMED FRUIT PUDDING

APPLE OR PEACH STRUDEL

COTTAGE PUDDING

RHUBARB PUDDING

CHERRY PUDDING

APPLE PANDOWDY

APPLE DUMPLINGS

PUMPKIN CUSTARD

PEACH DUMPLINGS

Sweets and Sours

MIXED FRUIT PRESERVES

BREAD AND BUTTER PICKLES

RASPBERRY RHUBARB JAM

CARROT MARMALADE

APPLE AND PEACH CONSERVE

SPICED GOOSEBERRIES

CRANBERRY CONSERVE

APPLE BUTTER

SPICED CANTALOUPE

RED BEET EGGS

GINGER PEARS

PICKLED BEETS

CORN RELISH

PEPPER RELISH

PICKLED GREEN BEANS

CHOW CHOW

INDEX

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

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39

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43

44

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46

47

48

Kissin wears out … cookin’ don’t

Jacob’s at the table and half et already

PROVEN RECIPES FOR TRADITIONAL PENNSYLVANIA Dutch FOODS

PENNSYLVANIA Dutch COOKERY

In 1683 the Plain Sects began to arrive in William Penn’s Colony seeking a land of peace and plenty. They were a mixed people; Moravians from Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish, the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean years of clearing the land and developing their farms they established the peace and plenty they sought. These German-speaking people were originally called the Pennsylvania Deutsch but time and custom have caused them to be known to us as the Pennsylvania Dutch.

The Pennsylvania Dutch are a hard working people and as they say, “Them that works hard, eats hearty.” The blending of recipes from their many home lands and the ingredients available in their new land produced tasty dishes that have been handed down from mother to daughter for generations. Their cooking was truly a folk art requiring much intuitive knowledge, for recipes contained measurements such as “flour to stiffen,” “butter the size of a walnut,” and “large as an apple.” Many of the recipes have been made more exact and standardized providing us with a regional cookery we can all enjoy.

Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch housewife can apparently make soup out of anything. If she has only milk and flour she can still make rivel soup. However, most of their soups are sturdier dishes, hearty enough to serve as the major portion of the evening meal. One of the favorite summer soups in the Pennsylvania Dutch country is Chicken Corn Soup. Few Sunday School picnic suppers would be considered complete without gallons of this hearty soup.

Many of the Pennsylvania Dutch foods are a part of their folklore. No Shrove Tuesday would be complete without raised doughnuts called “fastnachts.” One of the many folk tales traces this custom back to the burnt offerings made by their old country ancestors to the goddess of spring. With the coming of Christianity the custom became associated with the Easter season and “fastnachts” are eaten on Shrove Tuesday to insure living to next Shrove Tuesday. Young dandelion greens are eaten on Maundy Thursday in order to remain well throughout the year.

The Christmas season is one of the busiest times in the Pennsylvania Dutch kitchen. For weeks before Christmas the house is filled with the smell of almond cookies, anise cookies, sandtarts, Belsnickle Christmas cookies, walnut kisses, pfeffernusse, and other traditional cookies. Not just a few of one kind but dozens and dozens of many kinds of cookies must be made. There must be plenty for the enjoyment of the family and many holiday visitors.

Regardless of the time of the year or the time of the day there are pies. The Pennsylvania Dutch eat pies for breakfast. They eat pies for lunch. They eat pies for dinner and they eat pies for midnight snacks. Pies are made with a great variety of ingredients from the apple pie we all know to the rivel pie which is made from flour, sugar, and butter. The Dutch housewife is as generous with her pies as she is with all her cooking, baking six or eight at a time not one and two.

The apple is an important Pennsylvania Dutch food. Dried apples form the basis for many typical dishes. Each fall barrels of apples are converted into cider. Apple butter is one of the Pennsylvania Dutch foods which has found national acceptance. The making of apple butter is an all-day affair and has the air of a holiday to it. Early in the morning the neighbors gather and begin to peel huge piles of apples that will be needed. Soon the great copper apple butter kettle is brought out and set up over a wood fire. Apple butter requires constant stirring to prevent burning. However, stirring can be light work for a boy and a girl when they’re young and the day is bright and the world is full of promise. By dusk the apple butter is made, neighborhood news is brought up to date and hunger has been driven that much further away for the coming winter.

Food is abundant and appetites are hearty in the Pennsylvania Dutch country. The traditional dishes are relatively simple and unlike most regional cookery the ingredients are readily available. Best of all, no matter who makes them the results are “wonderful good.”

PENNSYLVANIA DUTCH

“Make with a smile for once” “Some folks are wonderful nice”

Salads

FRUIT SALAD DRESSING

½ cup sugar1½ tblsp. flour2 eggs½ cup pineapple juice½ cup lemon juice1 cup whipped cream

Combine the fruit juices and stir slowly into the flour and sugar. Cook. Stirring constantly, until it thickens. (or cook in double boiler) Add the beaten eggs and cook for another minute. Let cool and fold in the whipped cream.

BEET AND APPLE SALAD

2 cups apples, diced2 cups cooked beets, diced¼ cup chopped nuts2 hard boiled eggs½ cup salad dressingparsley

Mix the apples, beets, and chopped eggs. Add salad dressing (see Grandma’s salad dressing). Mix and garnish with chopped nuts and parsley.

A GOOD PENNSYLVANIA DUTCH SALAD DRESSING

2 hard boiled eggs, masheda little grated onion3 tablespoons salad oil1 tablespoon vinegar½ teaspoon saltpinch of pepper

Mix well together, then put on lettuce and turn and stir until it is well covered with the dressing. Good with any green salad.

PEPPER CABBAGE

2 cups shredded cabbage1 large green pepper½ cup hot salad dressing1 tsp. salt

Mix the cabbage, pepper, chopped fine and salt. Let stand 1 hour in cool place. Drain off all liquid. Make a hot dressing with:

1 tblsp. butter1 tsp. flour½ tsp. dry mustardsalt and pepperyolk of 1 egg½ cup vinegar

Melt the butter and blend in the flour. Add vinegar and stir until mixture thickens. Mix mustard, salt and pepper and add to the liquid. Cool for 4 minutes, pour over the beaten egg yolk and mix well. Cook for 1 minute more. Pour this over the pepper cabbage and mix well.

POTATO SALAD DRESSING

1 beaten egg½ cup sugar1 tbsp. flour½ cup water½ cup vinegar2 tbsp. butter½ tsp. salt¼ tsp. pepper

Combine in the order given, stirring after each addition. Boil until thick. Cool before adding to the salad.

BEAN SALAD

3 cups navy beans baked or boiled1 medium onion2 tblsp. pickle relish or 1-large pickle3 hard boiled eggs2 tblsp. vinegar⅔ cup boiled salad dressing1½ tsp. salt