Cuisine of the Pennsylvania Dutch

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Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer, "If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis, the land of the Pennsylvania Dutch - in and around Lancaster County, Pennsylvania - would be at or near the top of that list," mainly because the area is a cultural enclave of Pennsylvania Dutch culture. Pennsylvania Dutch cuisine reflects influences of the Pennsylvania Dutch's German heritage, agrarian society, and rejection of rapid change.^[1]

Soups

Soups, often featuring egg noodles, are characteristic of the Pennsylvania Dutch.^[1] The Pennsylvanian Dutch homes have traditionally had many broths on hand (vegetable, fish, poultry, and meat) from the saving of any extra liquids available: "The Pennsylvania Dutch developed soup making to such a high art that complete cookbooks could be written about their soups alone; there was an appropriate soup for every day of the year, including a variety of hot and cold fruit soups."^[2] Soups were traditionally divided into different categories, including Sippli or "little soup" (a light broth), Koppsupper or "cup soups", Suppe (thick, chowder soups, often served as a meal with bread), and G'schmorte (a soup with no broth, often like a Brieh (Brei) or gravy).^[3]

Pennsylvania Dutch soups are often thickened with a starch, such as mashed potatoes, flour, rice, noodles, fried bread, dumplings, and Riwwels or rivvels (small dumplings described as "large crumbs" made from "rubbing egg yolk and flour between the fingers"), from the German verb for "to rub."^[3]

Pennsylvania Dutch specialties

Beverages

Dishes

Amish potato salad
Apple butter
Baked Apple - A cored and peeled apple, covered in a pie-crust, dusted with sugar or cinnamon, and baked. Served in a bowl with milk. Sometimes eaten as dessert, but generally a meal in and of itself.
Beef or venison jerky
Borscht
Bova Shankel [recte:Boova Schenkel] (translated as "boy's legs") (Boven in German could mean "upper")
Brown butter noodles - egg noodles that have been combined with butter that was melted and browned in a pan
Bacon gravy
Chicken and waffles
Chicken corn soup - Made with egg noodles and sometimes saffron, which has been cultivated in Pennsylvania Dutch country since the early 19th century.^[1] Sometimes an addition is rivels, small dumplings.
Chow-chow
Cole slaw
Corn fritters
Cup cheese
Gingerbread, ginger snaps, ginger cake, and pot roast spiced with ginger and other aromatic spices^[4]
Hamloaf - A meatloaf-like entity made of ground ham, often baked with brown sugar on top, and lacking the spices and bread-crumbs found in meatloaf.
Hog maw - pig's stomach, called Seimaaga in the Pennsylvania Dutch dialect
Lebanon bologna
Peanut butter schmear
Pepper cabbage
Pork and sauerkraut
Potato filling
Potato rolls
Pot pie - Not the baked pie with a pastry top, but a meat stew with large noodles (pot pie squares); often features chicken, flour, salt, vegetables (such as celery, onion, and carrots) as well as spices (such as parsley, thyme, black pepper, and bay leaf).^[1]
Pretzel
Red beet eggs (pickled beet eggs)
Sauerbraten - Or sour roast, is any one of various meats and spices that are marinated for several days in vinegar or wine, vegetables are added to the marinade during the final day. Sauerbraten was traditionally made using horse meat, but beef or other cuts of meat are now favored. It is often served with dumplings and red cabbage. Sauerbraten remain very popular throughout Germany.
Schnitz un knepp
Scrapple

Desserts

Angel food cake
Apple dumplings
Church spread - Made from molasses or corn syrup, marshmallow cream, and peanut butter. It is often found at Amish church services and community events.
Fastnachts
Funnel cake
Funny cake
Montgomery pie
Moravian sugar cake
Shoofly pie
Sugar cookies
Whoopie pies

Notes

1 2 3 4 David Rosengarten, It's All American Food: The Best Recipes For More Than 400 New American Classics (2003). Hachette Digital.
↑ William Woys Weaver, Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways (2nd ed.) (2002), p. 93.
1 2 William Woys Weaver, Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways (2nd ed.) (2002), p. 94.
↑ Evan Jones, American Food: The Gastronomic Story (1975). Dutton: p. 77.

External links

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