About
the bookPennsylvania Dutch cooking
FOR THOSE INTERESTED in the history and practice of Pennsylvania Dutch
cooking, herewith some links to articles, information, and recipes. I
will add more sites as I find them. I have also posted a few of my
own family recipes.
A word of caution. If you go searching
the Web on your own for Pennsyvlania Dutch recipes, skip any site that
seems to equate Pennsylvania Dutch with Amish. The Amish
are a small minority of the Pennsylvania Dutch people, and though we share
a common culinary heritage, those of us who are not Amish resent it when
outlanders give them all the credit. Thanks, pardon the sermon, and read
on.
Sausages, Souse, and Shandybookers
A profile of Dietrich's Meats & Country Store in Krumsville, Pennsylvania, which makes (we hear) excellent Lebanon bologna, souse, hams, and sausages. Article by Corby Kummer from The Atlantic Monthly, July/August 2001.
Central Market (Lancaster, Pa.)
Primarily an advertisement for the Market, but provides a brief history and description. Provided by the City of Lancaster.
Berks County, PA recipes
Includes recipes for schnitz un knepp, bova shenkel, chicken pot pie, scrapple, fastnachts, shoofly pie, and so on. For the most common foodstuffs (such as pot pie and shoofly pie), the author provides multiple recipes, which is good, because wars could be started over the proper texture of a shoofly pie. The recipes look about right to me but I have not tested any of them; you're on your own here. If you want recipes I have tested, see my own family recipes. Stick with the recipes for Pennsylvania Dutch foods, though. If you want a recipe for chile con carne, ask a Texan (or possibly someone from Cincinnati—please, no nasty emails).
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |