Classic Pennsylvania Dutch Cooking

"Pennsylvania Dutch Cooking" by Anonymous. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.

Visitors to the Pennsylvania Dutch country in Pennsylvania are usually delighted with the unique food tradition that survives there among the hills and small, well-tended farms. Ultimately based on the rich cookery of the peasants and small townspeople of the Rhineland and Switzerland, "Dutch" cookery has expanded into the new foodstuffs and materials that America has to offer, and it is one of the gastronomic treats of the country. Dishes such as apple soup, baked bananas, Dutch liver dumplings, spaetzle and braten, walnut shad, and oyster peppers are enjoyed by almost everyone. One of the difficulties about Dutch cookery, however, is that is always has been a home cooking style within a closely knit community, and it does not go by cookbooks. Until this book appeared, the best that one could do was to try to cadge an occasional recipe from a Dutch acquaintance or a local inn. Mr. George Frederick, one-time president of the Gourmet Society of New York, was in an unmatched position to record the delights of Dutch cookery. Himself a native Pennsylvania Dutchman, with access to countless kitchens and family cooking secrets, he was also a gourmet of international stature. He has gathered together 358 recipes that show the Dutch tradition at its strongest, all dishes with the unique savor that distinguishes them from their occasional counterparts in other cooking systems. His book is so good that it in turn has been taken over by many Pennsylvania resorts as the official cookbook. To list only a few of the mouthwatering recipes that Mr. Frederick gives in clear, accurate recipes that you can prepare: Dutch spiced cucumbers, raspberry sago soup, pretzel soup, squab with dumplings Nazareth, shrimp wiggle, Dutch beer eel, sherry sauerkraut, cheese custard, currant cakes, and many fine dumplings, pancakes, and soups . All types of food are covered.

Betty Groff has gathered together from friends and relatives over 300 family and kitchen-tested recipes to create the definitive book on this very American cuisine. The day-to-day lives and seasonal celebrations of Lancaster County's Mennonite, Amish, Moravian, Brethren, and Quaker families are filled with foods that mirror the bounty of the farming year. Rich in history, this warm book contains all the classic favorites with an eye toward limiting their salt, cream and butter content while preserving their homemade goodness. Includes Sunshine Squash Soup, Moravian Sugar Cake, Box Panned Oysters, and much more.

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 homelands 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.With over 200 recipes, you are sure to find some very special dishes that you just have to try. Here are just a few that might catch your fancy:Hot Dutch Potato SaladDutch Hot SlawChicken Corn SoupSauerbratenChicken FricasseePennsylvania Dutch Beef with OnionsDutch Meat LoafHam and Green Bean PotatoesFried ScrappleSweet and Sour BeetsDutch Potato CroquettesRed CabbageBread and Butter PicklesScalloped SpinachApple FrittersPotato PancakesFastnachts (Raised Doughnuts)Shoo-Fly PieThere's even an old York County recipe for something called Tangled Britches that sounds sort of like pieces of cinnamon doughnuts that get tangled up during frying and are then dusted with powdered sugar. You will even learn how to make your own Funnel Cakes, not to mention the wonderful Moravian Christmas Cookies and the Sour Cream Raisin pie.This book is such a rare find, it would surely make a wonderful gift!

This illustrated cookbook aims to unlock the traditions of classic Pennsylvania Dutch cookery as it has evolved over the past 300 years. Over 125 original recipes provide clear instructions on how to create crusty farm breads, peasant one-pot dinners, luscious Spring soups, and more.

Long before the rest of America decided to get back to healthy basics in their cooking and eating habits, the Pennsylvania Dutch were happily living off the land. Among their fertile, rolling hills and lush green fields, these farm folk speak about their distinctive cuisine in a language that, in some parts of the United States, has been spoken longer than English. Exemplifying traditional, proven Pennsylvania Dutch cooking at its best, this classic compendium contains 172 authentic Pennsylvania Dutch recipes that are both delicious and healthy - and sure to become a favorite cookbook for the modern chef wishing to explore delicious old world tradition. From salads, soups, main and vegetable dishes to breakfasts, pies, deserts and more - you'll be in Pennsylvania Dutch Cookery heaven! 172 Recipes in all covering: SALADS * SOUPS * MAIN DISHES * VEGETABLE DISHES * PANCAKES AND FRITTERS * DOUGHNUTS * SWEETS AND ROLLS * CAKES * COOKIES * PIES * DESERTS * SWEETS AND SOURS "These Pennsylvania Dutch dishes are delicious and easy to prepare, all using standard ingredients - in an attractive volume which delivers outstanding mouth-watering results." - Good Housekeeping

This book answers the growing American interest in Dutch cuisine. The countries' traditions get a fair share of attention, and the recipes are do-able. This is always a problem when some ingredients may be difficult to obtain with other titles, but not with this one!. Worthwhile general introduction to a hearty cuisine. This is a great collection of Dutch recipes. Dutch cooking is not a widely known cruisine and this book will introduce it to more people. You will really enjoy it and used many of the recipes.

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.