Pennsylvania Dutch Cooking
Kissin wears out … cookin’ don’t
Jacob’s at the table and half et already
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.
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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
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
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
SHOO-FLY PIE
GRANDMA’S CRUMB OR SUGAR PIE
FUNNEL CAKES (Drechter Kuche)
SALLY LUNN
QUICK COFFEE CAKE
Sweets and Rolls
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
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