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    Pennsylvania Dutch Cooking: Traditional Dutch Dishes
    Pennsylvania Dutch Cooking: Traditional Dutch Dishes
    Pennsylvania Dutch Cooking: Traditional Dutch Dishes
    Ebook205 pages

    Pennsylvania Dutch Cooking: Traditional Dutch Dishes

    By Josh Verbae

    3.5/5

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    About this ebook

    "Pennsylvania Dutch Cooking" captures the essence of Pennsylvania Dutch cooking, offering a delightful journey into the heart of this culinary tradition. With authentic recipes passed down through generations, the book unveils a rich tapestry of flavors, showcasing the unique blend of German and American influences. From hearty stews to delectable desserts, each dish tells a story of the region's cultural heritage. The book is a culinary treasure trove, inviting readers to savor the time-honored tastes of Pennsylvania Dutch cuisine.
    LanguageEnglish
    PublisherInteractive Media
    Release dateJan 15, 2014
    ISBN9781910150399
    Pennsylvania Dutch Cooking: Traditional Dutch Dishes

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    Reviews for Pennsylvania Dutch Cooking

    3.5/5

    15 ratings2 reviews

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    • 4/5
      Pennsylvania Dutch Cooking Each recipe starts with a title, list of ingredients are included and you should be able to substitute for your healthier dietary needs: low sodium, low fat, low sugar and fresh vs. canned items.Directions are given. There are NO pics and NO nutritional information.What I love about this book is there are recipes included that are very similar to my mother in law, a German who was raised near PA Dutch.Love how she cooked her potato salad sauce. Such yummy and for the most part she made them healthier with the ingredients she used.A KEEPER!
    • 4/5
      This book is full of fairly simple recipes that sound absolutely delicious. Included is a traditional recipe for Sauerbraten, which I intend to try in the future. There's also a nice introduction to the origins of the culture. I wouldn't recommend this for a beginner cook due to some of the instructions being vague as far as measurements.

    Book preview

    Pennsylvania Dutch Cooking - Josh Verbae

    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 sugar

    1½ tblsp. flour

    2 eggs

    ½ cup pineapple juice

    ½ cup lemon juice

    1 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, diced

    2 cups cooked beets, diced

    ¼ cup

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